🍲 Egg Drop Soup: The Chinese Restaurant Way (蛋花湯)

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.

Peel the shrimp by hand.

Cut the shrimp into small pieces, roughly half-inch pieces.

Marinate the shrimp with 1/5 tsp white pepper and 1 tsp cornstarch, mixing well.

Set the marinated shrimp aside.

Peel and cut off a 3-inch section of the carrot, then chop into small pieces for color.

Drain the water from half a block of soft tofu, then cut into small cubes.

Crack 4 eggs into a bowl and set aside.

Pour 1 can of low sodium chicken broth into a pot and turn the heat to high.

Add 6 cups of boiling water to the pot.

Mix 3 tbsp of potato starch with 4 tbsp of water to create a slurry and set aside.

Add the tofu to the boiling water and stir gently to prevent splashing.

Add 1 tbsp of water to the eggs and beat them well with a fork until combined.

Turn off the heat and slowly pour in the slurry while stirring with a ladle to avoid clumps.

If the soup is too thin, create more slurry with 2 tbsp of potato starch and 3 tbsp of water, then add it to the soup while stirring.

Turn the heat back on and bring the soup to a boil.

Once boiling, turn the heat down and slowly drizzle in the beaten eggs while stirring to create wisps.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens