Savory Shrimp Paste and Chives Egg Drop Soup: Perfect for Leftovers!
Nutritious and Aromatic Chives Egg Drop Soup with Shrimp Paste
This is the perfect recipe to use up any fresh chives you have on hand. Enjoy a hearty yet comforting soup where the savory umami of shrimp paste meets the fresh aroma of chives, complemented by tender tofu and delicate egg. Made with simple ingredients, it’s quick and easy, making it an excellent choice for a busy breakfast or a light dinner side dish.
Soup Ingredients- A handful of fresh chives (approx. 30-50g), chopped
- 1/2 onion, thinly sliced
- 1/2 block of soft or firm tofu, cut into bite-sized pieces
- 1/2 tsp shrimp paste (for broth)
Seasoning & Other Ingredients- 1.5 tsp soy sauce for soup (adjust to taste)
- 2 tsp cornstarch + 2 tbsp water (to make slurry)
- 2 eggs, lightly beaten
- 1.5 tsp soy sauce for soup (adjust to taste)
- 2 tsp cornstarch + 2 tbsp water (to make slurry)
- 2 eggs, lightly beaten
Cooking Instructions
Step 1
In a pot, bring 3-4 cups (approx. 600-800ml) of water to a boil. Add 1/2 tsp shrimp paste and 1/2 tsp minced garlic (optional). Let it simmer. You can strain the shrimp paste solids or leave them in and remove later if preferred. This step builds the clear soup base.
Step 2
Once the broth is boiling, add the thinly sliced 1/2 onion and continue to cook for 2-3 minutes until the onion becomes translucent. The sweetness from the onion will add a deeper flavor to the soup.
Step 3
Add the handful of chopped chives and 1.5 tsp soy sauce for soup to season. Chives can become mushy if overcooked, so add them towards the end to maintain their crisp texture and fresh aroma.
Step 4
Gently add the 1/2 block of tofu, cut into pieces, into the pot. To prevent the tofu from breaking apart, simmer it over medium-low heat for 1-2 minutes.
Step 5
In a small bowl, combine 2 tsp cornstarch with 2 tbsp cold water. Stir well until smooth to create a slurry. This will help thicken the soup slightly.
Step 6
In another bowl, lightly beat 2 eggs with a fork or chopsticks until well combined. Aim for a smooth, evenly mixed egg mixture without too much froth.
Step 7
When the soup comes to a boil again, gently push the tofu to one side. Slowly drizzle the beaten egg in a circular motion from the edge of the pot into the simmering soup. Avoid stirring immediately; let the egg set for about 10 seconds before gently stirring to create delicate ribbons of cooked egg.
Step 8
Once the soup returns to a simmer, gradually add the cornstarch slurry while stirring the soup. It’s best to add it slowly and check the consistency as you go. Increase the heat to high and simmer for another 30 seconds to 1 minute until the soup thickens slightly. Turn off the heat and serve this delicious, aromatic soup, perfectly blending the flavors of shrimp paste and chives!
