Silky Seafood Egg Drop Soup
Silky Seafood Egg Drop Soup
Ingredients
- 3 cups chicken stock
- 1 cup seafood mix, (shrimp and scallops)
- 1/2 teaspoon white pepper
- 1/2 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 eggs
- 2 baby bok choy
- 1 scallion
Instructions
- 1
Slice the baby bok choy into desired pieces. Slice the scallion, separating the white and green parts; set aside the green parts for garnish.
⏱️ 2 min
- 2
In a small bowl, combine 1 tablespoon cornstarch and 2 tablespoons water. Mix well until no lumps remain to create a smooth slurry.
⏱️ 1 min
- 3
In another small bowl, crack 2 eggs and whisk them lightly until the yolks and whites are just combined.
⏱️ 1 min
- 4
Pour 3 cups of chicken stock into a medium-sized pot and bring it to a rolling boil over medium-high heat.
⏱️ 2 min
- 5
Once the stock is boiling, add 1 cup of seafood mix (shrimp and scallops) to the pot. Cook briefly for about 1-2 minutes, until the seafood is just cooked through and opaque.
⏱️ 1 min
- 6
Add the sliced baby bok choy and the white parts of the scallion to the pot. Cook for 30 seconds to 1 minute, until the bok choy is slightly tender-crisp.
⏱️ 1 min
- 7
While continuously stirring the soup in one direction, slowly pour in the cornstarch slurry. Continue stirring until the soup thickens to your desired consistency.
⏱️ 1 min
- 8
Reduce the heat to low. Slowly pour the lightly whisked eggs into the simmering soup in a thin stream while gently stirring the soup in one direction to create delicate, silky egg ribbons.
⏱️ 1 min
- 9
Season the soup with 1/2 teaspoon white pepper and 1/2 teaspoon sesame oil. Stir gently to combine all the flavors.
⏱️ 1 min
- 10
Ladle the hot soup into serving bowls. Garnish with the reserved chopped green parts of the scallion before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Silky Seafood Egg Drop Soup
- 3 cups chicken stock
- 1 cup seafood mix, (shrimp and scallops)
- 1/2 teaspoon white pepper
- 1/2 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 eggs
- 2 baby bok choy
- 1 scallion
Instructions
- 1
Slice the baby bok choy into desired pieces. Slice the scallion, separating the white and green parts; set aside the green parts for garnish.
⏱️ 2 min - 2
In a small bowl, combine 1 tablespoon cornstarch and 2 tablespoons water. Mix well until no lumps remain to create a smooth slurry.
⏱️ 1 min - 3
In another small bowl, crack 2 eggs and whisk them lightly until the yolks and whites are just combined.
⏱️ 1 min - 4
Pour 3 cups of chicken stock into a medium-sized pot and bring it to a rolling boil over medium-high heat.
⏱️ 2 min - 5
Once the stock is boiling, add 1 cup of seafood mix (shrimp and scallops) to the pot. Cook briefly for about 1-2 minutes, until the seafood is just cooked through and opaque.
⏱️ 1 min - 6
Add the sliced baby bok choy and the white parts of the scallion to the pot. Cook for 30 seconds to 1 minute, until the bok choy is slightly tender-crisp.
⏱️ 1 min - 7
While continuously stirring the soup in one direction, slowly pour in the cornstarch slurry. Continue stirring until the soup thickens to your desired consistency.
⏱️ 1 min - 8
Reduce the heat to low. Slowly pour the lightly whisked eggs into the simmering soup in a thin stream while gently stirring the soup in one direction to create delicate, silky egg ribbons.
⏱️ 1 min - 9
Season the soup with 1/2 teaspoon white pepper and 1/2 teaspoon sesame oil. Stir gently to combine all the flavors.
⏱️ 1 min - 10
Ladle the hot soup into serving bowls. Garnish with the reserved chopped green parts of the scallion before serving immediately.
⏱️ 1 min