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Chinese Egg Drop Soup

A gentle, golden broth threaded with soft ribbons of egg — built from a slow-simmered homemade chicken and mushroom stock.

Time2 hours
Serves6
EffortIntermediate
A pale bowl of golden egg drop soup with silky egg ribbons and sliced scallions, a spoon resting in it.
Texture level

5 · Minced & Moist

Soft, moist, and finely minced into very small pieces that mash easily with light pressure from a fork. Any sauce or gravy should cling rather than separate.

Suitable for anyone who finds food hard to chew or swallow. Graded IDDSI Level 5 (Minced & Moist) — soft, minced & easy to swallow — the texture standard used in dysphagia care and soft diets.

See all texture levels
Solids and liquid separate in this dish. Not considered safe at Levels 4 to 6 as written. The egg ribbons sit in thin broth. Blend smooth, or thicken the broth so the two move together.

Ingredients

  • 1 Whole chicken or chicken pieces For the stock; a weight wasn't specified in the source
  • As needed Water, for blanching Exact blanching aromatics weren't specified in the source — plain water is enough
  • A handful Dried shiitake mushrooms For the mushroom stock; soak in water 15–30 minutes. Exact quantity wasn't specified in the source
  • A few slices Fresh ginger
  • 2-3 Green onions Whole, plus extra sliced for garnish
  • A few slices Daikon radish
  • A splash Shaoxing wine
  • To taste Salt and white pepper For the finished egg drop soup
  • 1/2 cup Potato starch Dissolved in just enough water to make a slurry; add more if needed
  • 3-4 Eggs, beaten Exact quantity wasn't specified in the source — adjust to how many ribbons you'd like

Instructions

  1. Add the chicken and all of the blanching-liquid ingredients to a pot. Simmer for 5-10 minutes, then discard the liquid and rinse any scum off the chicken.

  2. For the mushroom stock, combine the dried mushrooms with water and let them soak for 15-30 minutes.

  3. Return the chicken to a clean pot with the ginger, green onions, and radish. Pour in the reserved mushroom stock, Shaoxing wine, and enough water to cover everything. Bring to a boil, lower to a gentle simmer, and cook for 1-2 hours until the chicken is completely fork-tender. Strain the stock once done.

  4. To make the egg drop soup, transfer the strained chicken stock to a clean pot and season with salt and white pepper to taste.

  5. Thicken the broth with the potato starch slurry, starting with about half a cup dissolved in water and adding more if you'd like it thicker.

  6. Slowly pour in the beaten eggs, flicking them forward into the soup in a thin stream so they set into soft, thin ribbons.

  7. Serve hot, topped with sliced green onions.

Serving Tips

Important Guidance

  • This is a genuinely gentle recipe for most texture levels once it's strained — the broth is smooth and the egg ribbons are naturally soft.
  • The source recipe didn't specify exact quantities for the aromatics or the number of eggs — start light, taste, and adjust rather than guessing at large amounts.
  • For Level 4 or below, blend the finished soup briefly so the egg ribbons and any small mushroom bits are fully smooth, and skip the scallion garnish.
  • Make sure the stock is well strained — small bone fragments or ginger fibers are a real hazard if they slip through.

Nutrition Facts

Calories~130 kcal
Protein~6 g
Fat~4 g
Carbohydrates~16 g
Sodium~450 mg
Cholesterol~110 mg

Estimated across 6 servings of the finished soup. The source recipe left several quantities open, so this assumes a 3 lb chicken, 4 eggs, and that the stock is strained and the chicken meat served separately rather than in the soup. Treat this as a rough guide only.

Dietary Notes

Naturally dairy-free. Contains egg; use tamari instead of any soy-based seasoning for a gluten-free version. The nutrition figures above are estimated from the ingredients, since the source recipe didn't provide them.