Chinese Egg Drop Soup

This silky 15 minute chinese egg drop soup is inspired by our egg drop soup served at my parent’s restaurant. At our Chinese restaurant, we used to serve egg drop soup to every customer that ordered lunch. It was complimentary but everyone thought it was delicious with the meal. This seafood egg drop soup is slightly fancier than the restaurant version because of the shrimp and crab. However, its optional if you don’t like seafood.

Ingredients you need for your egg drop soup:

• egg whites or whole egg (difference is the color and yolk tastes heavier)
• unsalted chicken broth
• water
• tofu
• salt
• shrimp
• imitation crab or real crab meat
• sesame oil
• corn starch

Garnish:

• green onion
• cilantro

Directions:

• Step 1. Prepare ingredients by cutting 1/2 block of tofu in small cubes. Then, chop 5-6 shrimps and 3-4 sticks of imitation crab in pieces.
• Step 2. Make corn starch slurry by mixing 2 tbs corn starch with 1/4 cup water.
• Step 3. Separate your egg whites from your egg yolks and then whisk the egg whites a few times. (You can use a whole egg if you like ◡̈ )
• Step 4. In a pot on medium heat, add 1 can of chicken broth and 1.5 cups of water. Once the water is boiling, gently add tofu and 1/2 tsp salt. Then, add shrimp and imitation crab.
• Step 5. Slowly pour your cornstarch slurry in the soup while mixing with the spoon. Boil for a minute and you will see that the soup has thickened.
• Step 6. Next, pour your slightly beaten eggs in the soup while mixing with the spoon. Boil for one more minute and add 1/4 tsp of sesame oil.
• Step 7. Garnish with green onions and cilantro. Hope you enjoy!

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Chinese Egg Drop Soup

The egg drop soup is filled with seafood and tastes smooth and delicious.

Prep Time5 mins

Cook Time10 mins

Course: Appetizer, Main Course

Keyword: egg drop soup, soup

Ingredients

• 2 egg whites or whole egg
• 1 can unsalted chicken broth 14 ounces
• 1½ cups water
• ½ block soft tofu cut in small cubes
• ½ teaspoon salt add 1/2 tsp more if needed
• 5-6 shrimp peeled and de-veined
• 3-4 sticks imitation crab or real crab meat
• ¼ teaspoon sesame oil
• corn starch slurry 2 tbs corn starch + ¼ cup water

garnish

• green onion
• cilantro

Instructions

• Prepare ingredients by cutting tofu in small cubes. Then, chop shrimp and imitation crab in pieces.
• Make corn starch slurry by mixing 2 tbs corn starch with 1/4 cup water.
• Separate your egg whites from your egg yolks and then whisk the egg whites a few times. (You can use a whole egg if you like ◡̈ )
• In a pot on medium heat, add chicken broth and water. Once the water is boiling, gently add tofu and salt. Then, add shrimp and imitation crab.
• Slowly pour your cornstarch slurry in the soup while mixing with the spoon. Boil for a minute and you will see that the soup has thickened.
• Next, pour your slightly beaten eggs in the soup while mixing with the spoon. Boil for one more minute and add your sesame oil.
• Garnish with green onions and cilantro. Hope you enjoy!

Video

@cookwithdana

egg drop soup is the definition of #goodsoup 🙌🏼 #chinesefood #foodtiktok #asianrecipes

♬ original sound – athena *ੈ✩‧₊˚

Notes

• Add 1/2 tsp salt to 1 tsp more if needed in the soup
• Feel free to use egg yolk if you want a slightly heavier taste and don’t mind the yellow color

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