Shrimp and Tofu Egg Drop Stew
Shrimp and Tofu Egg Drop Stew
Ingredients
For the Stew
- 1 pound large shrimp, peeled, deveined, tails on or off
- 14 ounces firm tofu, drained and cut into 1/2-inch cubes
- 4 cups chicken broth, low sodium
- 2 tablespoons soy sauce, low sodium
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 large eggs, beaten
- 3 scallions, sliced, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/2 teaspoon red pepper flakes, optional, for heat
Instructions
- 1
In a large pot or Dutch oven, combine chicken broth, soy sauce, rice vinegar, sesame oil, grated ginger, and minced garlic. Bring the mixture to a simmer over medium heat.
⏱️ 8 min
- 2
While the broth is simmering, in a small bowl, whisk together cornstarch and 2 tablespoons of cold water to create a slurry. Set aside.
⏱️ 2 min
- 3
Once the broth is simmering, slowly whisk in the cornstarch slurry. Continue to whisk until the stew begins to thicken, about 1-2 minutes. If using, add red pepper flakes.
⏱️ 3 min
- 4
Add the cubed tofu to the simmering stew. Cook for 5 minutes, allowing the tofu to absorb some of the flavors.
⏱️ 5 min
- 5
Add the shrimp to the stew. Cook for 3-5 minutes, or until the shrimp turn pink and opaque. Be careful not to overcook the shrimp.
⏱️ 5 min
- 6
Slowly drizzle the beaten eggs into the simmering stew in a thin stream, stirring gently with a fork or chopsticks to create thin egg ribbons. Cook for about 1 minute until the egg is set.
⏱️ 2 min
- 7
Remove the stew from heat. Ladle into bowls and garnish with sliced scallions and fresh chopped cilantro. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Shrimp and Tofu Egg Drop Stew
For the Stew
- 1 pound large shrimp, peeled, deveined, tails on or off
- 14 ounces firm tofu, drained and cut into 1/2-inch cubes
- 4 cups chicken broth, low sodium
- 2 tablespoons soy sauce, low sodium
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 large eggs, beaten
- 3 scallions, sliced, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/2 teaspoon red pepper flakes, optional, for heat
Instructions
- 1
In a large pot or Dutch oven, combine chicken broth, soy sauce, rice vinegar, sesame oil, grated ginger, and minced garlic. Bring the mixture to a simmer over medium heat.
⏱️ 8 min - 2
While the broth is simmering, in a small bowl, whisk together cornstarch and 2 tablespoons of cold water to create a slurry. Set aside.
⏱️ 2 min - 3
Once the broth is simmering, slowly whisk in the cornstarch slurry. Continue to whisk until the stew begins to thicken, about 1-2 minutes. If using, add red pepper flakes.
⏱️ 3 min - 4
Add the cubed tofu to the simmering stew. Cook for 5 minutes, allowing the tofu to absorb some of the flavors.
⏱️ 5 min - 5
Add the shrimp to the stew. Cook for 3-5 minutes, or until the shrimp turn pink and opaque. Be careful not to overcook the shrimp.
⏱️ 5 min - 6
Slowly drizzle the beaten eggs into the simmering stew in a thin stream, stirring gently with a fork or chopsticks to create thin egg ribbons. Cook for about 1 minute until the egg is set.
⏱️ 2 min - 7
Remove the stew from heat. Ladle into bowls and garnish with sliced scallions and fresh chopped cilantro. Serve immediately.
⏱️ 2 min