10-Min Seafood Egg Drop Soup Recipe
Seafood Egg Drop Soup is a light, comforting Chinese soup with silky egg ribbons, tender seafood, and a delicate, savory broth.
Ingredients
For the soup
- 1 piece Shanghai bok choy, chopped
- 2 stalks scallions, chopped
- 4 large eggs beaten
- 5 cups unsalted chicken stock
- 1/8 teaspoon salt
- 1 cup shrimp, deveined
- 1/2 cup scallops
- Dash of sesame oil
- Pinch of white pepper
For the cornstach slurry
- 1 tablespoon cornstarch
- 3 tablespoons water
Instructions
- To prepare the ingredients, chop the scallions and bok choy. In a bowl, whisk the eggs until smooth. In a small bowl, mix the cornstarch with water to form a slurry.
- To start the soup, in a pot over high heat, add the chicken stock and salt, then bring to a gentle simmer. Add the bok choy and cook for about 30 seconds until just softened.
- To cook the seafood, add the shrimp and scallops, then cook for about 1 to 1½ minutes until they turn opaque.
- To thicken the broth, stir the slurry, then pour it into the soup. Let it come back to a gentle simmer until slightly thickened.
- To create the egg ribbons, reduce the heat to medium. Slowly drizzle in the eggs in a circular motion. Let them set briefly, then gently stir to form ribbons.
- To finish, add the scallions, sesame oil, and white pepper. Stir gently and serve hot.
Video
Notes
- Use a gentle simmer: Too much heat will break the eggs apart; too little and they won’t set properly.
- Stir the slurry before adding: The starch settles quickly, so give it a quick mix.
- Pour the eggs slowly: This helps create soft, even ribbons.
- Control the ribbon size: Stir while pouring for thinner strands, or wait a moment for larger ribbons.
- Don’t over-stir: Gentle movement keeps the texture soft and silky.
- Seafood swap: You can use just shrimp, just scallops, or even add crab.