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Shrimp Egg Drop Soup Recipe

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This colorful and comforting Shrimp Egg Drop Soup is a beloved dish in Chinese home kitchens—and for good reason! It’s warm, savory, and deeply nourishing. With swirls of silky egg and sweet pops of corn, it’s light enough for every day yet satisfying enough to impress. This version adds plump shrimp and vegetables for extra flavor and texture. Once you try it, you’ll never go back to the takeout version.

Shrimp Egg Drop Soup Recipe

Serves: 6 people
Prep time: 10 minutes
Cook time: 10 minutes

Ingredients:
1 king oyster mushroom, cut into 1/3-inch squares
3 leaves Napa cabbage, cut into 1/3-inch squares
1 corn, sliced off the cob
1 tomato, cut into 1/3-inch squares
2 stalks scallions, the green part, minced
6 cups of chicken stock
3 tablespoons cornstarch slurry (3 tablespoons cornstarch and 3 tablespoons water)
4 eggs, separate egg whites and egg yolks into different bowls
½ teaspoon sesame oil

Shrimp:
1 cup extra small shrimp, 61/70, peeled and deveined
a dash of rice wine
a pinch of white pepper

Seasoning:
½ teaspoon sea salt (add more or less based on your preferences)
½ teaspoon sugar
½ teaspoon white pepper

Egg Drop Soup Instructions

1. Prepare the eggs and shrimp:

  • In two separate bowls, with the egg whites and egg yolks separated, add ½ teaspoon of rice vinegar to both the egg whites and egg yolks. Beat them in separate bowls and set aside.
  • Season the shrimp with a dash of rice wine and a pinch of white pepper.
  • In a small bowl, combine the salt, sugar, and white pepper for the seasoning mix.

2. Cook the soup:

  • In a large pot, bring the chicken stock to a boil.
  • Add the corn, king oyster mushrooms, Napa cabbage, and tomato. Simmer over medium-high heat for about 5 minutes until softened
  • Add in the shrimp and the seasoning mix. Cook for 1 minute.
  • Pour in the cornstarch slurry and stir with chopsticks until the soup thickens.
  • Raise the heat to high. Slowly drizzle in the egg whites in a circular motion while gently stirring with chopsticks to create egg ribbons.
  • Once it boils again, repeat the process with the yolks.
  • Finish with scallions and sesame oil. Serve hot.

Tips & notes

  • Separating egg whites and yolks gives your soup those beautiful white and yellow swirls.
  • A little rice vinegar keeps the eggs soft and silky.
  • Adding the eggs in a circular motion while stirring gently creates thin, ribbon-like strands.
  • Shrimp adds natural sweetness and extra protein, but you can skip it or replace it with tofu.

 

5 thoughts on “Shrimp Egg Drop Soup Recipe”

  1. Sandra Wolff

    Would love to try your recipe, but I have to write everything down by hand, then format it to save it. I don’t know if you know this, but there are ‘print recipe’ buttons at the bottom of the recipe, that in fact lead to an app that just lets a person search for recipes anywhere on the web, but doesn’t do a thing to print this one, which is the one I want. Also, I tried clicking and holding my mouse, just to select the text of your recipe, then pasting it into a document I could save. No such luck. It’s as though this is all image and doesn’t register.

    I would love to try your recipe, but I really don’t want to type for half an hour, going back and forth between a web page and my word processor, just to get it into something I can have on the counter with me in the kitchen, maybe even put on a recipe card. I want to cook, not type!

    Please do take this as constructive feedback. Your shrimp / egg soup looks delicious. Maybe one day I will sit down, write everything out long hand, then sit down and type it into a word processor so I can do something with it. *sigh* Lots of work…

    Reply
    1. CiCi

      Hi dear Sandra,

      Many thanks for your valuable feedback! There’s a “Print Recipe” option right above each video. Also, if you click into “PDF”, you are able to copy and paste from there. Perhaps the options are too small. Let me see if I can fix this. Thanks again! 🙂

      Reply
  2. Louise

    Thank you so much for this recipe Cici, it has become a favorite in our house. I must say I have had this soup many times before; when I was in China and at other Chinatowns in the world but I now make the best, thanks to your recipe. I keep all my favorite recipes on my email so I can find them easily. I sometimes listen to your facebook posts in Chinese, I lived there for many years. All the best and regards to your family. Louise 高如玉

    Reply
    1. CiCi Li

      Hi Louise,

      Thank you very much for your heartwarming message. It truly made my day. I’m thrilled that you enjoyed my egg drop soup recipe, as it’s also one of my favorites to make. Thanks again and happy cooking!

      CiCi

      Reply

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