Quick and Easy Egg Drop Soup with Shrimp Paste
5-Minute Hearty Egg Drop Soup for Busy Mornings
Discover a universally loved simple recipe! For those rushed and tired mornings, here’s an incredibly simple egg drop soup recipe that comes together in a flash. The clear broth, enhanced with the savory depth of shrimp paste, offers a refreshing taste, while the tender eggs provide comforting warmth. It’s perfect for enjoying with rice or as a satisfying light breakfast. This is a go-to recipe that will surely become a favorite.
Main Ingredients- 2 large eggs
- 2 Tbsp chopped green onions (scallions)
- 1 tsp shrimp paste (minced or just the liquid)
- 500ml clear broth or anchovy-kombu broth
- Pinch of salt (to adjust seasoning)
- Pinch of black pepper (optional)
Cooking Instructions
Step 1
First, pour 500ml of the prepared clear broth into a pot and bring it to a boil over medium-high heat. Once the broth is simmering, add 1 teaspoon of shrimp paste. If you prefer a cleaner broth, finely mince the shrimp paste before adding it. On busy mornings, you can skip the mincing step and simply add the liquid from the shrimp paste. This is the secret to a refreshingly savory soup.
Step 2
In a bowl, crack the 2 eggs and beat them with a fork or whisk until well combined, breaking up the chalazae (the white cords). For an extra-smooth texture, you can strain the beaten eggs through a fine-mesh sieve. This will result in a wonderfully soft and fluffy egg texture in your soup. If you’re not entertaining guests, simply using the beaten eggs directly is perfectly fine and delicious.
Step 3
Once the shrimp paste has infused the broth and it’s simmering again, reduce the heat to low. Gently drizzle the beaten eggs into the pot, tracing a circular motion around the edges. Avoid stirring vigorously at this stage; let the egg cook undisturbed initially. If you don’t have broth, you can use plain water seasoned with soy sauce or salt.
Step 4
As the egg begins to cook, it will start to form soft curds. Be careful not to stir too much, as this can break the egg into small pieces and make the broth cloudy. The soup can also foam up and boil over quickly after adding the eggs, so keep an eye on it.
Step 5
Using a spatula or chopstick on low heat, gently break apart the cooked egg curds into bite-sized pieces. Cooking over high heat for too long can make the eggs tough and create excessive foam, so low and slow is key. Taste the soup and, if needed, add a tiny pinch of salt to reach your desired seasoning.
Step 6
Finally, add the 2 tablespoons of chopped green onions and simmer for another moment. A pinch of black pepper, if desired, will enhance the aroma and help neutralize any potential fishiness. Be mindful not to add too much pepper, as it can impart a bitter taste. Your comforting and delicious egg drop soup is ready!
