Flavorful Chinese-Style Egg Drop Soup (Baek Jong Won’s Recipe)
Baek Jong Won’s Chinese-Style Egg Drop Soup Recipe for Beginners
Enjoy a delightful Chinese-style egg drop soup at home with Baek Jong Won’s easy recipe! Packed with hearty vegetables, ham, and crab sticks, it makes for a satisfying meal. Experience the warm and deep broth that makes this Chinese egg drop soup truly special.
Main Ingredients- 2 large eggs
- 2 king oyster mushrooms (shiitake mushrooms can also be used)
- 3 small imitation crab sticks
- 1/3 carrot
- 1 handful green onions
- 1 handful Spam (about 1/4 can)
Cooking Instructions
Step 1
Prepare the ingredients for the soup by julienning them into similar lengths. Slice the imitation crab sticks to a similar size. Finely chop the green onions for making fragrant green onion oil. We’re using king oyster mushrooms, but adding shiitake mushrooms will enhance the aroma.
Step 2
Heat a generous amount of cooking oil in a pot over low heat. Add the chopped green onions and slowly cook until fragrant, creating a flavorful green onion oil. This step deeply enriches the broth with the sweet and aromatic essence of the onions.
Step 3
Once the green onion oil is ready, add the cubed Spam and stir-fry it together. Frying the Spam releases its savory fat, which adds a richer flavor to the soup.
Step 4
Now, add the julienned carrots, king oyster mushrooms, and any other vegetables you wish to include (like onions). Stir-fry everything until the vegetables begin to soften. The natural sweetness from the vegetables will balance the overall flavor of the soup.
Step 5
Once the vegetables are somewhat cooked, add 2 tablespoons of oyster sauce to enhance the umami. Oyster sauce is a key ingredient in Chinese cuisine, providing a deep and rich taste.
Step 6
Next, add 2 tablespoons of soy sauce for seasoning and color. The combination of oyster sauce and soy sauce adds depth to the flavor.
Step 7
Continue to stir-fry for a short while to allow the seasonings to meld with the ingredients. The vegetables will absorb the flavors, making them even more delicious.
Step 8
Pour in 900ml of water to the stir-fried ingredients. The amount of water can be adjusted based on the quantity of your solid ingredients. Let it simmer to allow the flavors to infuse into the broth.
Step 9
In a separate small bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of water until smooth. This cornstarch slurry will be used to adjust the soup’s consistency.
Step 10
When the soup starts to boil, taste it and adjust the seasoning with salt if needed. The oyster sauce and soy sauce alone might not be enough, so be sure to taste and finish with salt.
Step 11
Once the soup is boiling again, add the sliced imitation crab sticks and cook briefly. Be careful not to overcook them, as they can become tough.
Step 12
Now, gradually pour the prepared cornstarch slurry into the pot, stirring as you go, to achieve your desired soup thickness. Stir continuously to prevent lumps, adding just enough to reach a slightly thickened consistency.
Step 13
When the soup has reached the desired thickness, slowly drizzle the beaten eggs into the pot in a circular motion. Avoid stirring immediately after adding the eggs. Let them set for a moment before gently breaking them apart with chopsticks or a fork for soft, fluffy egg ribbons.
Step 14
Finally, sprinkle a pinch of black pepper for aroma and a drizzle of sesame oil for a nutty finish. Your delicious Chinese-style egg drop soup is now ready!
Step 15
Serve the hot, steaming Chinese-style egg drop soup in bowls and enjoy!
