Egg Drop Soup From 'The Chinese Takeout Cookbook' Recipe

Name: Egg Drop Soup From 'The Chinese Takeout Cookbook'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 dried shiitake mushrooms; 6 cups chicken stock or vegetable stock; 1 teaspoon Chinese rice wine or dry sherry; 1/2 teaspoon grated fresh ginger; 1 teaspoon sugar; 1/2 teaspoon salt; 1/4 teaspoon ground white pepper; 1 tablespoon cornstarch, dissolved in 3 tablespoons water; 1 large egg; 1 scallion, green part only, thinly sliced

Servings: persons

6 dried shiitake mushrooms
6 cups chicken stock or vegetable stock
1 teaspoon Chinese rice wine or dry sherry
1/2 teaspoon grated fresh ginger
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 tablespoon cornstarch, dissolved in 3 tablespoons water
1 large egg
1 scallion, green part only, thinly sliced

1
Soak the shiitake mushrooms in warm water for 15 to 20 minutes. Drain and squeeze out the excess water, discard the stems, and thinly slice the mushroom caps.
2
Combine the mushrooms, chicken stock, rice wine, and ginger in a medium pot and bring to a boil. Reduce the heat to a simmer and stir in the sugar, salt, and white pepper.
3
Add the cornstarch mixture to the simmering soup and stir until the soup has slightly thickened-enough to coat the back of a spoon.
4
In a small bowl, whisk the egg lightly with a fork. Slowly pour the egg into the soup in a steady stream while continuously stirring with a long spoon or chopstick. The egg should cook immediately and look like long yellowish-white strands. Turn off the heat after you see the white strands to prevent the egg from overcooking. Ladle the soup into individual bowls, sprinkle the scallions on top, and serve.

687

kcal

Calories

Fat

Carbs

119

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 dried shiitake mushrooms, 6 cups chicken stock or vegetable stock, 1 teaspoon Chinese rice wine or dry sherry, 1/2 teaspoon grated fresh ginger, and more.

Yes, Egg Drop Soup From 'The Chinese Takeout Cookbook' falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Egg Drop Soup From 'The Chinese Takeout Cookbook'

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