Egg Drop Soup
Ingredients: shrimp, white pepper, cornstarch, carrot, tofu · 30 min cook time · 180kcal · $7.40
Ingredients
70g shrimp, 0.4tsp white pepper, 6tbsp cornstarch, 14g carrot, 200g tofu, 4pieces eggs, 1can chicken broth, 6cups water, 5tbsp potato starch, 0.75tbsp salt, 1tsp sugar, 1tsp oil
Instructions
1. Peel and devein the shrimp, then cut them into roughly half-inch pieces.
2. Marinate the shrimp with white pepper and cornstarch, then mix well and set aside.
3. Prepare the carrot by peeling and cutting into thin slices, then chopping into small pieces.
4. Take out half a block of soft tofu from the packaging, drain the water, and cut into small cubes.
5. Crack four eggs into a bowl and set aside for later.
6. Add one can of chicken broth and six cups of water into a pot and turn the heat to high.
7. Prepare the slurry by mixing potato starch and water in a bowl.
8. As the water starts to boil, add in the tofu and give it a quick stir.
9. Beat the eggs well with a fork, adding a tablespoon of water first to help them scatter easily.
10. Turn the heat off or to low, and slowly pour in the slurry while stirring with a ladle.
11. Turn the heat back on to bring it to a boil, then turn the heat down to low and add the eggs.
12. Add the shrimp and let it cook on very low heat until they turn red.
13. Add salt, white pepper, a few drops of oil, and sugar for seasoning, then give it a taste.
14. Add and mix in a bit of the carrot to the soup, then transfer into a large serving bowl and top with remaining carrots.
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