5-Min Shrimp Egg Drop Soup Recipe
Shrimp Egg Drop Soup is silky, comforting, and filled with tender shrimp and delicate egg ribbons—all in just 5 minutes!
Ingredients
- 2 stalks scallions, thinly sliced
- 4 large eggs
- 1 tablespoon cornstarch
- 3 tablespoons water
- 5 cups unsalted chicken stock
- Pinch of salt, adjust to taste
- ¾ pound shrimp, deveined
- Dash of sesame oil
- Pinch of white pepper
Instructions
- To prepare the ingredients: Chop the scallions. Crack the eggs into a gravy boat or bowl and beat until well combined. In a separate small bowl, combine the cornstarch and water to make a slurry.
- To season the soup: Pour the unsalted chicken stock into a pot over high heat. Season with a pinch of salt and bring to a boil.
- To cook the shrimp: Add the shrimp and cook until they turn pink. Remove them from the soup and set aside while you finish the broth and egg ribbons.
- To thicken the soup: Give the cornstarch slurry another stir, then slowly stir it into the chicken stock. Let the soup return to a full boil until lightly thickened and silky. Reduce the heat to medium.
- To make the egg ribbons: Slowly drizzle the beaten eggs into the soup in a circular motion. For thinner ribbons, gently stir as you pour. For thicker ribbons, wait a few seconds for the eggs to set before gently stirring.
- To finish and serve: Return the shrimp to the soup. Add the scallions, sesame oil, and white pepper. Gently stir and serve immediately.
Video
Notes
- Use a gravy boat: A gravy boat or measuring cup with a spout makes it easy to slowly and evenly drizzle the eggs, especially when making thin, delicate ribbons.
- Adjust the salt to taste: Starting with unsalted chicken stock gives you more control over the seasoning.
- Keep the shrimp tender: Removing the shrimp once they turn pink helps prevent overcooking while you finish the soup. If you work quickly, you can also leave them in the pot.
- Stir the slurry again: Cornstarch settles quickly, so give the slurry another stir immediately before adding it to the soup.
- Control the egg ribbons: Gently stir while pouring for thinner ribbons. For thicker ribbons, let the eggs set for a few seconds before stirring.
- Use another starch: Potato starch or sweet potato starch can be used instead of cornstarch, although the finished consistency may vary slightly.
- Serve immediately: The shrimp and egg ribbons have their best texture when the soup is freshly made.