10-Min Seafood Egg Drop Soup Recipe

 

Seafood Egg Drop Soup is the ultimate comfort in a bowl—delicate egg ribbons swirl through a rich, savory broth loaded with sweet shrimp, tender scallops, and crisp bok choy. It’s light yet satisfying, nourishing yet indulgent, and comes together in just 10 minutes. A quick, healthy Chinese soup that tastes like it’s straight from your favorite restaurant—perfect for busy weeknights!

Seafood Egg Drop Soup Recipe

Serves: 4–6
Prep time: 5 minutes
Cook time: 5 minutes

For the soup:
1 piece Shanghai bok choy
2 stalks scallions
4 large eggs
1 tablespoon cornstarch
3 tablespoons water
5 cups unsalted chicken stock
1/8 teaspoon salt
1 cup shrimp, deveined
½ cup scallops
Dash of sesame oil
Pinch of white pepper

Seafood Egg Drop Soup Instructions

1. Prepare the ingredients

• Chop the scallions and bok choy into small pieces.
• In a bowl, whisk the eggs until smooth.
• In a small bowl, mix cornstarch and water to make a slurry. (This will thicken the soup and create a silky texture.)

2. Start the soup

• In a pot over high heat, add chicken stock and season with salt. Bring to a simmer.
• Add the bok choy and cook until softened, about 30 seconds.

3. Add seafood

• Add shrimp and scallops to the pot and cook for about 1 minute and 30 seconds, until they turn opaque.

4. Thicken the broth

• Stir in the cornstarch slurry and let the soup thicken to a gentle boil.

5. Create egg ribbons

• Reduce the heat to medium. Slowly drizzle in the beaten eggs in a circular motion.
• Quickly increase the heat back to high, let it set briefly, then gently stir.
• For thinner ribbons, stir while pouring in the eggs. For thicker ribbons, wait a few seconds before stirring.

6. Finish and serve

• Stir in chopped scallions, a dash of sesame oil, and a pinch of white pepper.
• Serve hot with steamed rice or fried rice on the side.

Tips & notes

• Stock options: Homemade chicken stock gives the best flavor, but unsalted store-bought works well too.
• Egg ribbon texture: For thinner ribbons, stir while pouring in the eggs. For thicker ribbons, wait a few seconds before stirring.
• Always stir in one direction when adding egg: This creates a consistent, silky texture rather than scattered egg bits.
• Starch substitutes: Arrowroot or sweet potato starch can replace cornstarch if preferred.
• Bok choy choice: Shanghai bok choy adds color contrast and nutrition, but napa cabbage or spinach also works.