A classic Chinese takeout egg drop soup made with silky egg ribbons, tender tofu, and shrimp. Thickened with potato starch for a clear, velvety broth that stays thick when cooled, finished with a decorative garnish of carrot.
shrimplarge size (26-30 per pound), peeled, deveined, and chopped into small pieces2.2
white pepperfor marinating shrimp1/5 tsp
cornstarchfor marinating shrimp to keep them tender1 tsp
carrot3-inch section, sliced thinly and diced, used for garnish and color3
soft tofuhalf a block, drained and cut into small cubes; firm tofu can be substituted½ piece
eggsbeaten well, for egg ribbons4
chicken broth (or chicken bouillon)
low-sodium canned chicken broth, or substitute with 1 tbsp chicken bouillon powder mixed with 1 cup water
1 can
waterboiling water6 cups
potato starchdivided into 2 additions to make slurry; keeps the soup translucent and thick when cooled5 tbsp
water (for starch slurry)mixed with potato starch to make the slurry7 tbsp
water (for beating eggs)added to eggs to make them easier to beat1 tbsp
saltfor seasoning¾ tbsp
white pepperfor seasoning¼ tsp
oila few drops, for seasoning~1 tbspest.
sugarto balance the seasoning1 tsp
Steps
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1
Prepare the shrimp: peel off the shells, slit each shrimp lengthwise down the back to expose the vein, then use the blade edge to cut it in half. Rinse with water and agitate gently to wash away the veins, then squeeze out excess moisture. Chop into roughly half-inch pieces.
2
Marinate the shrimp: season with white pepper and cornstarch, mixing well to keep them tender. Set aside.
3
Prepare the carrot: peel a 3-inch section and slice thinly, then rotate 90 degrees and dice into small pieces.
4
Prepare the tofu: drain half a block of soft tofu, then cut into small cubes by halving lengthwise, then widthwise, laying flat to slice thinly, then cutting into strips and finally into cubes.
5
Prepare the eggs: crack 4 eggs into a bowl, add 1 tbsp water, and beat well with a fork using upward motions until whites and yolks are completely combined so the egg flowers nicely.
6
Bring the broth to a boil: pour 1 can of low-sodium chicken broth into a pot (or substitute 1 tbsp chicken bouillon powder mixed with 1 cup water), add 6 cups of boiling water, and bring to a boil on high heat.
7
Make the starch slurry: mix 5 tbsp of potato starch with 7 tbsp of water. Potato starch keeps the soup translucent and maintains thickness when cooled, requiring less than cornstarch for the same effect.
8
Add the tofu: as the water starts boiling, add the tofu and stir quickly. Hold the ladle just at water level to break the tofu's fall and prevent splashing.
9
Add the slurry: turn off the heat or reduce to very low, then slowly pour the slurry while stirring continuously with the ladle to the bottom of the pot. Do not dump it all at once or it will clump. If the consistency is still too thin, make more slurry with 2 tbsp potato starch and 3 tbsp water, and pour in gradually while stirring.
10
Bring back to a boil: after thickening the soup, turn the heat back on to high to bring it back to a boil.
11
Add the eggs: when boiling, reduce heat to low, then slowly drizzle in the beaten eggs while stirring continuously with the ladle at the bottom of the pot. Pour gradually, a bit at a time, stirring all the way to prevent the eggs from sinking.
12
Add the shrimp: turn off the heat or reduce to very low, then add the marinated shrimp. Once the shrimp turn red, they are cooked.
13
Season: add 3/4 tbsp salt, 1/4 tsp white pepper, a few drops of oil, and 1 tsp sugar. Taste and adjust seasoning as needed.
14
Serve: stir in some of the diced carrot to the soup, then transfer to a large serving bowl. Sprinkle a bit more carrot on top for garnish and serve while hot.
PrimedTableBETA
