Egg drop soup or Danhuatang is a very popular Chinese home cooking dish. Nowadays, it has becomes so popular that you can even find it throughout Chinese restaurants in the US.
Serve: 6 people
Prep time: 10 minutes
Cook time: 10 minutes
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
1 cup extra small shrimp, 61/70, peeled and deveined
a dash of rice wine
a pinch of white pepper
½ teaspoon sea salt (add more or less based on your preferences)
½ teaspoon sugar
½ teaspoon white pepper
In two separate bowls with the egg whites and egg yolks are separated, add ½ teaspoon of rice vinegar in the egg whites, and beat the egg whites. Also add ½ teaspoon of rice vinegar in the egg yolks, and beat the egg yolks. (By doing so, the egg will stay soft and tender. And we separate the egg whites and egg yolks so our egg drops soup will have the color of white and yellow.) Set aside.
To season the shrimp, in the bowl with the shrimp inside, add a dash of rice wine and a pinch of white pepper. Mix well.
To mix all the seasonings, in a bowl, add the salt, sugar, and white pepper. Put aside.
To cook the soup, in a large pot, pour in the chicken stock and bring to a boil.
Transfer in the corn, king oyster mushrooms, Napa cabbage, tomato, and cook over medium-high heat for about 5 minutes until the vegetables softened.
Then introduce the shrimp and seasonings. Cook over medium-high heat for about 1 minute.
Pour in the cornstarch slurry to thickening the soup. Quickly stir with a pair of chopsticks until thickened.
Turn to high heat, slowly add in the egg whites in a circular motion, and stir with your chopsticks a little. Bring to a boil. Then slowly add in the yolks in a circular motion as well, continue to stir with your chopsticks.
Lastly, add in the scallions and sesame oil. Serve!
2 thoughts on “Must Eat Shrimp Egg Drop Soup Recipe”
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…
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! 🙂