Egg Drop Soup with Shrimp and Tofu

A protein-rich Chinese-inspired soup with shrimp, tofu, and whisked eggs in a savory broth.

Ingredients

• 250 g Shrimp
• 250 g Firm Tofu
• 3 Eggs
• 5 cups Chicken Broth
• 1 tbsp Soy Sauce
• 1 tbsp Shaoxing Wine
• 1 tbsp Cornstarch
• 2 tbsp Water
• 3 Green Onions
• 1 tsp Sesame Oil
• 1/4 tsp White Pepper

Instructions

1. Cut tofu into small cubes. Slice green onions thinly, separating the white and green parts.
2. In a small bowl, whisk together cornstarch and water to create a slurry.
3. Bring chicken broth to a boil in a medium pot.
4. Add white parts of the green onions, shrimp and tofu to the boiling broth and cook for 2-3 minutes until shrimp is pink and cooked through.
5. Reduce heat to low and slowly drizzle the cornstarch slurry into the soup, stirring constantly to thicken the broth.
6. In a separate bowl, lightly beat the eggs with Shaoxing wine.
7. Slowly drizzle the beaten eggs into the soup, stirring gently to create egg ribbons.
8. Stir in soy sauce and sesame oil, and white pepper.
9. Taste and adjust seasoning as needed.
10. Garnish with remaining green parts of the green onions. Serve hot.

Cuisine: Chinese

Suitability: high protein

Prep Time: 10 mins

Cook Time: 15 mins

Serving Size: 3

Meal Type: dinner