Chef John

508 RECIPES

30+ years of experience in the culinary industry

Chef John’s Cooking Class | Shrimp Corn Tofu Soup

A delicious soup with egg drop and shrimp is a comforting dish when you're having a long day. Not only is it easy to make and delicious, but it is also hearty and warm.

Turn mealtime into a joyful experience
CUISINES: Chinese
LEVEL: EASY
TIME: 20 min
SERVING: 2 People
INGREDIENTS:
  • 10 oz. Soft Tofu
  • ½ tsp Salt, divided
  • 2 cans Chicken broth
  • 7 oz. Peeled shrimp
  • 1 tsp Shaoxing Wine, divided
  • ½ cup Corn Kernels
  • ¼ tsp White pepper
  • ½ cup Cornstarch slurry (1 to 2 Ratio of Cornstarch to Water)
  • 2 large Egg white
  • 2 tbsp Chopped coriander
LET'S START
Step 1
Step 1
Step 1
Cut the tofu into small cubes.
Step 2
Step 2
Step 2
In a pot, bring enough water to a boil, add a pinch of salt to remove the pungent raw soybean smell, and to prevent the tofu cubes from breaking then cook the tofu in boiling water for 1-2 minutes.
Step 4
Step 4
Step 4
In a cooking pot, bring the chicken broth to a boil, then turn up the heat to high. Add diced shrimps, and Shaoxing cooking wine (or white wine) to remove the gamey taste.
Step 5
Step 5
Step 5
Remove the floating forms after boiling.
Step 6
Step 6
Step 6
Add corn kernels, tofu, salt, and Shaoxing cooking wine and white pepper.
Step 7
Step 7
Step 7
Then turn the heat to low and stir in the slurry. Turn up the heat to high, quickly stirring until the desired thickness is achieved.
Step 8
Step 8
Step 8
Turn the heat to low and slowly pour in the egg white while stirring until the egg white flakes have formed. Turn off the heat.
Step 9
Step 9
Step 9
Sprinkle minced cilantro on top when serving.