The Secret to Making PERFECT Seafood Egg Drop Soup Like a Pro Chef

By CiCi Li · 25 min

Ingredients

Instructions

1. Chop the scallions and bok choy. 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.
3. Add the bok choy and cook about 30 seconds until just softened.
4. Add the shrimp and scallops and cook about 1 to 1½ minutes, until opaque.
5. Stir the slurry briefly, pour it into the soup and let it return to a gentle simmer until slightly thickened. It should be lightly silky, not thick.
6. Reduce the heat to medium. Slowly drizzle in the eggs in a circular motion. Let them set briefly, then gently stir. Stir while pouring for thinner ribbons; wait a second before stirring for larger ribbons.
7. Add the scallions, a dash of sesame oil and a pinch of white pepper. Stir gently and serve hot.

Summarized from CiCi Li's video. Watch it for the details.

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