10-Min Seafood Egg Drop Soup Recipe—Chinese Chef’s Secret Revealed!

Von CiCi Li · 10 Min.

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Zubereitung

1. Chop the bok choy and scallions. Whisk the eggs until smooth. Mix the cornstarch with the water to make a slurry.
2. Bring the chicken stock and a pinch of salt to a gentle simmer over high heat. Add the bok choy and cook about 30 seconds until just softened.
3. Add the shrimp and scallops and cook about 1 to 1½ minutes, until opaque.
4. Stir the slurry, pour it into the soup and let it return to a gentle simmer until slightly thickened.
5. Reduce the heat to medium. Drizzle in the eggs slowly in a circle, let them set briefly, then gently stir. Stir right away for thinner ribbons, or wait a second for larger ones.
6. Stir in the scallions, a dash of sesame oil and a pinch of white pepper, then serve hot.

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