Shrimp and Tofu Egg Drop Soup | Chef John’s Cooking Class

Name: Shrimp and Tofu Egg Drop Soup | Chef John’s Cooking Class
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 10 oz. Soft Tofu; 1/2 tsp. Salt, divided; 2 cans Chicken broth; 7 oz. Peeled shrimp; 1 tsp. Shaoxing Wine, divided; 1/2 cup Corn Kernels; 1/4 tsp. White pepper; 1/2 cup Cornstarch slurry (1 to 2 Ratio of Cornstarch to Water); 2 large Egg white; 2 tbsp. Chopped coriander

A delicious soup with egg drop and shrimp is a comforting dish when you’re having a long day. Not only is it easy to make and delicious, but it is also hearty and warm.

Chef John Zhang

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Shrimp and Tofu Egg Drop Soup | Chef John’s Cooking Class

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Recipe

PRE TIME: 10 min

COOKING TIME: 10 min

TOTAL TIME: 20 min

2 SERVING

Ingredients:

10 oz. Soft Tofu
1/2 tsp. Salt, divided
2 cans Chicken broth
7 oz. Peeled shrimp
1 tsp. Shaoxing Wine, divided
1/2 cup Corn Kernels
1/4 tsp. White pepper
1/2 cup Cornstarch slurry (1 to 2 Ratio of Cornstarch to Water)
2 large Egg white
2 tbsp. Chopped coriander

Directions:

Step 1

Cut the tofu into small cubes.

Step 2

In a pot, bring enough water to a boil, add a pinch of salt to remove the pungent raw soybean smell, and to prevent the tofu cubes from breaking then cook the tofu in boiling water for 1-2 minutes.

Step 4

In a cooking pot, bring the chicken broth to a boil, then turn up the heat to high. Add diced shrimps, and Shaoxing cooking wine (or white wine) to remove the gamey taste.

Step 5