This Egg Drop Soup is So Simple So Good

chicken broth

🥗Healthier: low-sodium chicken broth

💰Cheaper: vegetable broth

Lower sodium option for health; vegetable broth can be more economical.

eggs

🥗Healthier: egg whites

💰Cheaper: tofu

Egg whites reduce cholesterol; tofu is a budget-friendly protein alternative.

Smash a thumb-sized piece of ginger and set aside.

Mince 2 cloves of garlic after removing the skins.

Turn heat to medium-high and add 1 tablespoon of cooking oil to a Dutch oven.

Add 8 oz of lean ground pork to the pot and let it sear without moving it too much.

Add the smashed ginger to the pork and cook until the pork is no longer pink.

Move the cooked pork to the side and add the minced garlic to the middle of the pot, cooking for about 30 seconds until fragrant.

Mix the pork back in with the garlic.

Pour in 4 cups of chicken stock and scrape the bottom to lift any bits stuck to the pot.

Chop a large stalk of gyon, separating the leafy part from the stock, and add it to the pot once it comes to a boil.

Reduce heat to a simmer and add 1 tablespoon of soy sauce and 1 tablespoon of oyster sauce, stirring well.

Let the soup simmer for about 5 minutes, then remove the ginger pieces that have floated to the top.

Add 6 oz of small shrimp to the pot and the bottom parts of the gyon, cooking until the shrimp is pink (about 1 minute).

Make a cornstarch slurry by mixing 2 tablespoons of cornstarch with 2 tablespoons of room temperature water.

Add the cornstarch slurry to the soup to thicken it, adjusting thickness as desired.

Lightly beat 2 eggs in a bowl.

Once the soup is simmering again, slowly pour in the beaten eggs while stirring to create ribbons.

Add the leafy part of the gyon and chopped green onions, then turn off the heat and let the veggies wilt.

Season with 1/4 teaspoon of ground white pepper and 1 teaspoon of sesame oil, stirring to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens