Egg Drop Soup

Method5 steps · about 10 min

1. 1

   Step 1: Peel shrimp (5 oz), remove tails and legs, and split horizontally to expose the veins. Remove veins and rinse prepared shrimp in separate clean cold water. Drain, pat dry and chop about 1/2 inch. Coat with the separate shrimp white pepper (1/4 tsp) and shrimp cornstarch (1 tsp); refrigerate while preparing the soup.

   Uses 5 oz shrimp · Separate clean cold water for rinsing prepared shrimp · 1/4 tsp white pepper for shrimp · 1 tsp cornstarch for shrimp

   
2. 2

   Step 2: Peel and finely dice the measured 3 oz carrot for the finishing garnish.

   Uses 3 oz carrot, finely diced, divided

   
3. 3

   Step 3: Drain and dice the measured 8 oz soft tofu. If starting with a larger block, measure out only this 8 oz portion and reserve the rest for another dish; do not halve the measured recipe portion again. Crack eggs (4) into a separate bowl.

   Uses 8 oz soft tofu · 4 large eggs

   
4. 4

   Step 4: Heat chicken broth (1 can) and the separate 6 cups soup water in a large pot on high. Separately mix the potato starch and its 7 tbsp slurry water until smooth. When soup starts boiling, add prepared tofu. Beat the prepared eggs with only the separate 1 tbsp egg water until combined. When soup boils, turn off heat, re-stir slurry and gradually add as much as needed while stirring down to the bottom; reserve unused clean slurry. Return to a boil to thicken. Reduce to low and gradually pour beaten eggs while stirring to form ribbons, then add marinated shrimp. Continue gently until egg ribbons are fully set and shrimp are firm and opaque; these cooking endpoints precede tasting.

   Uses 1 can chicken broth · 6 cups water for soup · 5 tbsp potato starch for slurry · 7 tbsp water for slurry · Prepared diced tofu · Cracked eggs · 1 tbsp water for beaten eggs · Marinated shrimp

   
5. 5

   Step 5: Once eggs and shrimp are cooked, season with salt (3/4 tsp) and the separate soup white pepper (1/4 tsp). Taste carefully, then add oil (1/2 tsp) and sugar (1 tsp). Stir in some of the prepared finely diced carrot; put soup in the serving bowl and sprinkle the remaining carrot on top. The two carrot uses together draw from the same 3 oz supply.

   Uses Soup with cooked tofu eggs and shrimp · 3/4 tsp salt · 1/4 tsp white pepper for soup · 1/2 tsp oil · 1 tsp sugar · Finely diced carrot for inside soup and garnish