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Chinese cuisine
Easy

Shrimp and Tofu Egg Drop Soup | Chef John’s Cooking Class

Shrimp and Tofu Egg Drop Soup | Chef John’s Cooking Class
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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.

Recipe
PRE TIME: 10 min
COOKING TIME: 10 min
TOTAL TIME: 20 min
2 SERVING
Ingredients:
  • 10 oz. Soft Tofu
  • 1/2 tsp. Salt, divided
  • 2 cans Chicken broth
  • 7 oz. Peeled shrimp
  • 1 tsp. Shaoxing Wine, divided
  • 1/2 cup Corn Kernels
  • 1/4 tsp. White pepper
  • 1/2 cup Cornstarch slurry (1 to 2 Ratio of Cornstarch to Water)
  • 2 large Egg white
  • 2 tbsp. Chopped coriander
Directions:
Step 1
Step 1
1
Cut the tofu into small cubes.
Step 2
Step 2
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
3
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
4
Remove the floating forms after boiling.
Step 6
Step 6
5
Add corn kernels, tofu, salt, and Shaoxing cooking wine and white pepper.
Step 7
Step 7
6
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
7
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
8
Sprinkle minced cilantro on top when serving.
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