5-Min Shrimp Egg Drop Soup | Why Everyone is Obsessed with This!

Have you ever had egg drop soup so good that everyone finishes every last drop? I've been making egg drop soup since I was a little kid, and the secret isn't just the eggs. Let me show you. Chop some scallions. Crack our eggs and beat them. In another bowl, add cornstarch. If you don't like cornstarch, no problem. Potato starch or sweet potato starch also works. Add water. Mix well. This is one of the secrets to getting that silky texture in egg drop soup. In a pot over high heat, pour in the unsalted chicken stock. Season with a pinch of salt, adjusting to your taste. Bring it to a boil, add our shrimp, and cook until they turn pink. These shrimps are small and cook really quickly, so I'm taking them out now to keep them nice and tender. We'll add them back at the end. Now here's the first secret. Stir in the cornstarch slurry. It slightly thickens the soup so when the eggs go in, they flow beautifully into egg ribbons. We're gonna let the soup come back to a full boil, then reduce the heat to medium. Slowly drizzle in the beaten eggs in a circular motion. Here's the second secret. For thinner egg ribbons, gently stir as you pour. For thicker egg ribbons, wait a few seconds, let them set and then stir. Now we're gonna return the shrimp to the soup. Add some scallions. Sesame oil and white pepper. And that's it! Are you team thick egg ribbons or thin egg ribbons? Drop a comment and share with us. If you love cozy soups, try my wonton soup next. Click here for the recipe. Subscribe for more easy to follow recipes and for more foolproof dishes. Check out my cookbook. Thank you so much for watching.