Soups & Stewscookwithdana5.0
Chinese Egg Drop Soup
This silky quick and easy Chinese egg drop soup with tofu is inspired by the egg drop soup served at my parent's restaurant. Silken tofu is cooked in a sweet chicken broth flavored with shrimp and crab for a boost of umami, and a cornstarch slurry gives the soup a smooth texture.
👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 5 min🔥 Cook: 15 min👤 Dana Rao📖 cookwithdana
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●whisk
- ●pot
📝 Preparation Steps
1
Prepare ingredients by cutting tofu in small cubes. Then, chop shrimp and imitation crab in pieces.
2
Make corn starch slurry by mixing 2 tbs corn starch with 1/4 cup water.
corn starch slurry (2 tbs corn starch + ¼ cup water)
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 ◡̈ )
4
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.
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.
6
Next, pour your slightly beaten eggs in the soup while mixing with the spoon. Boil for one more minute and add your sesame oil.
7
Garnish with green onions, cilantro, and white pepper powder. Hope you enjoy!
green onioncilantrowhite pepper powder (optional)
Nutrition Facts
calories
75 kcal
fat Content
1 g
serving Size
1 serving
fiber Content
0.3 g
sugar Content
1 g
sodium Content
493 mg
protein Content
7 g
cholesterol Content
23 mg
carbohydrate Content
9 g
saturated Fat Content
0.2 g
unsaturated Fat Content
0.7 g
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