Seafood Egg Drop Soup
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Seafood Egg Drop Soup Recipe
This seafood egg drop soup has a lighter, soupier consistency as it is not thickened with cornstarch. If you want a thicker soup consistency, add cornstarch slurry before doing the egg drop.
This soup goes well with rice, or serve it as a side dish soup. You can also add noodles to make it a one-dish meal!
- 100g assorted frozen seafood (thaw before use; see cooking note below)
- 3 fresh shiitake mushroom caps cleaned with damp kitchen paper, then sliced thinly
- 2 slices ginger
- 3 snow peas prepped & cut to short sections
- 1 egg lightly beaten
(A) Soup Base
- 150ml chicken stock see note below
- 300ml water
- 1/2 tsp dashi powder optional; substitute with a pinch of salt if needed
- 1/2 tbsp sake optional
- 2 dashes of white pepper powder
- Make soup base by adding (A) into a soup pot. Bring to a boil & season to taste.
- Add thawed seafood, mushroom and ginger. Boil until the shrimps (prawns) are just cooked, about 2-3 minutes. Add snow peas and cook for another 30 seconds.
- Make egg drop. Turn off the stove while the soup is still bubbling. Swirl in the egg all around the pot. Wait a few seconds and at the first sight of the egg solidifying, stir the soup slightly to disperse the egg. This method will yield bigger egg flowers just like in the recipe photo. For finer egg flowers, stir continuously in one direction once the egg is added in.
- Most Japanese supermarkets sell frozen mixed seafood packs. I got mine from Don Don Donki (SG) – it consists of shelled shrimps + clams and squid pieces. As my seafood pieces are shell-less, adjust the weight of the seafood if they come with shell on.
- This recipe uses packet instant chicken broth as a base which is concentrated and rich in taste. That is why it is needed to thin the soup with water. You can substitute the chicken stock with water + chicken consumme or bouillon cube instead.