👉 Preserving my chef dad's Egg Drop Soup recipe (蛋花汤)!

By Made With Lau · 30 min

Ingredients

Instructions

1. Peel the shrimp, slice each one sideways and wash out the veins in cold water, then dry and chop into 1/2-inch pieces.
2. Toss the shrimp with the white pepper and cornstarch and set aside.
3. Peel the carrot, cut a 3-inch section, slice it thinly, then cut the slices into small pieces.
4. Drain the tofu, halve the block, set one half aside for another dish, then dice the other half into small cubes.
5. Crack the eggs into a medium bowl, add water and beat with a fork in an upward motion until the yolks and whites are well combined.
6. Bring the chicken broth and hot water to a boil in a large pot over high heat, then add the tofu and stir.
7. Mix the potato starch with water in a small bowl and set aside.
8. When the soup boils, turn off the heat, stir in the slurry slowly while ladling the soup, then return to high heat and bring back to a boil. Add it gradually until the soup reaches the desired thickness.
9. Turn the heat to low and, stirring constantly, slowly drizzle in the beaten eggs. Stir to the bottom so the eggs do not sink.
10. Lower the heat further, add the shrimp, then add the salt and white pepper and taste for seasoning.
11. Stir in the oil and sugar, mix in some of the chopped carrot, pour into a large serving bowl and sprinkle the remaining carrot on top.

Summarized from Made With Lau's video. Watch it for the details.

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