Today's Case:
Mandarin House Egg Drop Soup
Re: Mandarin House egg drop soup
From: Cayla
To: Phaedrus
Date: 8/1/2026, 2:09 PM
On 7/31/2026 6:47 PM, Cayla wrote:
Hi, can you please help me find the recipes for Mandarin House's egg drop soup
from Hoover, Alabama?
They no longer exist and I would love to recreate them at home.
The eggdrop soup was unlike any I've ever had. It was brother, with spinach and shrimp.
Thank you so much,
Cayla
Hello Cayla,
Same with Mandarin House as for Damon's previously. The actual recipe is not available.
See below for Gemini's copycat recipe.
Phaed
The signature Egg Drop Soup from the former Mandarin House in Hoover, Alabama
featured a rich, velvety chicken broth blended with fresh spinach, shrimp, and mushrooms.
This unique combination sets it apart from standard takeout styles that only feature eggs.
Ingredients:
4 cups high-quality chicken stock
4 medium shrimp, peeled, deveined, and chopped
½ cup fresh spinach, roughly chopped
¼ cup white button mushrooms, thinly sliced
3 large eggs, lightly beaten
2.5 tbsp cornstarch blended with 3 tbsp cold water (slurry)
½ tsp toasted sesame oil
¾ tsp salt and ⅛ tsp white pepper
1 pinch turmeric (optional, for that classic golden color)
Step-by-Step Instructions:
Simmer the base: Bring chicken stock, mushrooms, salt, white pepper, and turmeric
to a boil in a pot. Drop in the shrimp and cook for 1 minute until pink.
Thicken the broth: Lower heat to a simmer. Give your cornstarch slurry a quick stir,
then slowly pour it into the stock while continuously whisking to prevent lumps.
Drop the eggs: Turn off the heat. Stir the soup in a circular motion to create a gentle vortex.
Slowly drizzle the beaten eggs into the vortex in a thin stream to form delicate, silky ribbons.
Finish and serve: Stir in the fresh spinach; the residual heat will wilt it perfectly.
Drizzle with sesame oil and serve hot
