Recipe: Egg Drop Soup with Shrimp and Cilantro
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 2 - 4
  • 4 cups of organic low sodium chicken broth (my broth is also gluten free)
  • 3 eggs, lightly beaten
  • 8 fresh shiitake mushrooms, rinse and cut to thin strips
  • 1.5 cup of thawed cooked shrimp
  • ⅓ cup cilantro, minced
  • 1.5 tsp grated ginger root (about 1.5" long ginger)
  • 1 tbsp corn starch, mixed with 1 tbsp of cold water
  • 2 tsp low sodium soy sauce
  • ½ tsp white pepper powder (for a tamed version. For a more fiery version which I like more, use 1 tsp)
  1. Pour broth to a pot and bring to a boil, then add grated ginger.
  2. Add shiitake mushrooms, soy sauce, and white pepper powder to the broth. Bring soup to a boil again.
  3. Add the cornstarch mixture and shrimp. Stir and turn off heat.
  4. While continually stirring, slowly pour in the eggs to feather them out into thin ribbons as it cooks in the hot broth. Serve.
1. This soup can be made in advance and stored in the freezer by skipping the egg, shrimp, and tofu ingredients in the initial preparation. When ready to serve, thaw out the soup completely. Slowly add in the eggs, shrimp, and tofu as you carefully stir the hot broth in a pot. 2. See the shiitake mushroom and ginger root pages in the Common Ingredients section for preparation details, health benefits, and information on where they can be purchased.
Recipe by Chinese Soup Pot at