Jul 14 2026
Restaurants›Shanghai Dumpling House›Egg Drop Soup Recipe

Egg Drop Soup Recipe

Inspired by Shanghai Dumpling House
Time25m
Serves3

Make Egg Drop Soup Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Broth

Egg mixture

Finish & garnish

Method

Broth

  1. 1

    Prepare aromatics

    Peel the ginger and smash or thinly slice it. Lightly crush the garlic cloves with the flat side of a knife; keep them whole.

  2. 2

    Simmer broth

    In a medium pot combine chicken broth and 1 cup water. Add the ginger and crushed garlic. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Let simmer 8–10 minutes to infuse the broth.

  3. 3

    Season broth

    Remove and discard the ginger and garlic pieces with a slotted spoon. Stir in 1 tablespoon light soy sauce, 1 teaspoon white pepper, and 1/2 teaspoon salt. Taste and adjust seasoning; keep the broth at a low simmer (small bubbling).

Egg mixture

  1. 4

    Whisk eggs

    Crack the 3 large eggs into a medium bowl. Add 2 tablespoons cold water, 1 teaspoon cornstarch, and 1/2 teaspoon sesame oil. Whisk until the mixture is smooth and slightly frothy; this will help create silky ribbons.

  2. 5

    Temper technique

    Bring the broth back to a gentle simmer. Reduce heat so the surface is barely moving. Stir the broth in one direction with a fork or chopstick to create a slow whirlpool where you will pour the eggs.

  3. 6

    Drizzle eggs

    Hold the bowl of beaten eggs about 2–3 inches above the broth and slowly pour the eggs in a thin, steady stream into the rotating broth. For finer ribbons, pour more slowly; for larger ribbons, pour a little faster. Do not stir after pouring; let the eggs set for 10–15 seconds.

  4. 7

    Set and swirl

    If you prefer silkier strands, use a fork to gently lift a few ribbons. If you prefer cloudier, spoon-like pieces, turn off heat immediately after pouring and let sit 30–45 seconds. Return briefly to low heat if any eggs remain unset.

Finish & garnish

  1. 8

    Adjust final seasoning

    Taste the soup and add additional salt or up to 1/4 teaspoon more white pepper if needed. Reheat gently if cooled, but avoid boiling after eggs are added to prevent toughness.

  2. 9

    Add sesame and scallions

    Before serving, stir in 1/4 teaspoon toasted sesame oil. Ladle soup into bowls and sprinkle 2 tablespoons thinly sliced scallions over each serving.

  3. 10

    Serve

    Serve immediately while hot. Offer extra soy sauce, white pepper, or chili oil at the table for individual preference.

More from Shanghai Dumpling House