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Egg Drop Soup Recipe
With a small soup pot and minimal ingredients, this egg drop soup recipe can be whipped up in 20 minutes. The key to making the soup more flavorful is to bring the soup to a boil and add a teaspoon of both sesame oil and soy sauce. The result is a glorious comforting soup with a silky texture and tasty egg bites.
- cook TIME 10 mins
- prep TIME 10 mins
- total TIME 20 mins
Course: Appetizer, Side Dish, SoupCuisine: Chinese
Servings: 4 servings
Calories: 179 kcal
Author: Tuyet Pham, Luna Regina
Ingredients (15)
- 2 eggs
- 10 oz raw shrimp
- 2 oz carrot chopped
- 1 oz corn
- 1 oz peas
- 1 oz shiitake mushroom sliced
- 1/4 cup water
- 1 tbsp olive oil
- 3 tbsp cornstarch
- 1 tbsp cilantro
- 1/4 tsp ground pepper
- 1/4 tsp salt
- 1 tsp sesame oil
- 1/2 tsp less sodium soy sauce
- 2 cups unsalted chicken broth
INSTRUCTIONS
1
Shell and devein 10 oz shrimp.
2
Heat 1 tbsp olive oil in a soup pot. Stir-fry 2 oz carrot, 1 oz corn, 1 oz peas, and 1 oz mushrooms over medium-low heat for 3 minutes.
3
Add in 2 cup chicken broth, shrimp, and 1/4 tsp salt. Cook over high heat and bring to a boil. Then reduce the heat to simmer.
4
Combine 3 tbsp cornstarch and 1/4 cup water in a small bowl. Whisk until cornstarch is completely dissolved. Swirl into the soup and mix well with a spatula.
5
To add eggs, drizzle the beaten egg mixture slowly into the soup while stirring with a whisk.
6
Drizzle in sesame oil and soy sauce. Turn off the heat.
7
Garnish with ground pepper and cilantro leaves. Serve immediately.
Nutrition
Serving: 1 serving | Calories: 179kcal | Fat 7g | Saturated Fat 1g | Polyunsaturated Fat 1g | Monounsaturated Fat 3g | Cholesterol 196mg | Sodium 317mg | Potassium 352mg | Carbohydrate 11g | Fiber 1g | Sugar 2g | Protein 19g | Vitamin A 2560IU | Vitamin C 4mg | Calcium 67mg | Iron 1mg