Hearty and Delicious Chinese Egg Drop Soup
Baek Jong-won Style Rich and Flavorful Chinese Egg Drop Soup Recipe Using Fridge Staples
This Chinese egg drop soup offers a satisfying meal, reminiscent of a rich, creamy soup, with its thick broth, tender egg, and a variety of vegetables and ham.
Main Ingredients- 3 fresh eggs
- 2 dried shiitake mushrooms (or fresh shiitake)
- 75g smoked ham
- 51g fresh king oyster mushrooms
- 1-2 strips of imitation crab meat
- 1/2 onion
- 1/2 white part of a leek
- A small amount of carrot
- A pinch of black pepper
- 1 Tbsp sesame oil
- 1 Tbsp chili oil
- 1 Tbsp vinegar
- 3 bowls of water (approx. 750ml)
Thickener and Seasoning- Cornstarch or potato starch mixed with water (1:1 ratio)
- 3 Tbsp cooking oil
- 2 Tbsp oyster sauce
- 2 Tbsp soy sauce
- A pinch of salt (to adjust taste)
- Cornstarch or potato starch mixed with water (1:1 ratio)
- 3 Tbsp cooking oil
- 2 Tbsp oyster sauce
- 2 Tbsp soy sauce
- A pinch of salt (to adjust taste)
Cooking Instructions
Step 1
First, thinly julienne the shiitake mushrooms and king oyster mushrooms. If using dried shiitake, rehydrate them in lukewarm water before julienning. Julienne the white part of the leek as well. (Tip: Pre-julienned leeks can be frozen and used.) Chop any overly thick or large ingredients into smaller pieces.
Step 2
Julienne the onion into thin strips, similar in length to the mushrooms. Slice the smoked ham into strips of the same length as the onion.
Step 3
Cut the imitation crab meat into 2-3 pieces, then gently shred it lengthwise with your fingers. Shredding it not too thickly will ensure a tender texture when cooked.
Step 4
Crack the 3 eggs into a bowl. Use a whisk or a fork to break the egg yolks and beat them thoroughly until well combined and smooth. Using a mini whisk or fork yields a smoother consistency than chopsticks.
Step 5
Heat 3 tablespoons of cooking oil in a wide pot or pan over medium-low heat. Add the julienned leeks and stir-fry to create fragrant leek oil. Once the leeks turn translucent, add the sliced ham and stir-fry until lightly browned and fragrant.
Step 6
When the ham is partially cooked, add all the remaining prepared vegetables (shiitake mushrooms, king oyster mushrooms, onion, carrot) to the pot, except for the imitation crab meat. Stir-fry everything together until the vegetables are slightly softened.
Step 7
Once the ingredients are well stir-fried, add 2 tablespoons of oyster sauce and 2 tablespoons of soy sauce to enhance the flavor. Stir-fry quickly to evenly coat the ingredients with the sauces.
Step 8
After the sauces have blended with the ingredients, pour in the water. It’s best to add enough water to generously cover the ingredients. Approximately 3 bowls of water (about 750ml) should be sufficient. The water should seem slightly abundant, as the broth will thicken when simmered.
Step 9
Once the broth comes to a rolling boil, add the shredded imitation crab meat. Next, gradually add the starch slurry (starch and water mixed 1:1), stirring to adjust the soup’s thickness to your preference. Add the slurry little by little, stirring continuously until you achieve the desired consistency. (Tip: Adding too much starch slurry at once can cause the soup to become overly thick and jelly-like, so it’s crucial to adjust it gradually by observing the consistency. Add more if you prefer a thicker, soup-like texture.)
Step 10
When the soup reaches your desired thickness and is boiling, slowly pour the beaten eggs in a circular motion over the surface of the soup. Immediately turn off the heat right after adding the eggs! This technique ensures the eggs cook gently and become soft and fluffy without clumping.
Step 11
It’s best not to overcook the soup after adding the eggs. Extended cooking can cause the eggs to clump further or become tough. At this point, the basic Chinese egg drop soup is complete.
Step 12
Ladle some of the finished soup into a separate bowl. Sprinkle with a pinch of black pepper and drizzle with 1 tablespoon of sesame oil for a rich and smooth style of Baek Jong-won’s egg drop soup.
Step 13
For another variation, add 1 tablespoon of vinegar and 1 tablespoon of chili oil to a separate portion of the soup. This creates a unique style of egg drop soup with a sweet and spicy flavor profile.
Step 14
This way, you can enjoy two distinct flavors from a single basic egg drop soup base. You can make each version separately or enjoy both flavors side-by-side. The choice is yours!
Step 15
This dish is also known as ‘Suan La Tang’ (Hot and Sour Soup), a classic Chinese soup that stimulates the appetite with its harmonious blend of sour and spicy flavors. It’s often enjoyed at the end of a meal to aid digestion or when one lacks appetite. Today’s recipe is a variation inspired by Suan La Tang, adapted for Korean palates. The combination of savory, spicy, and slightly sour notes was truly a revelation – a new world of taste! If you haven’t tried it before, I highly recommend giving it a go. You’ll be delighted by the rich flavors that fill your mouth.
Step 16
The Chinese egg drop soup with sesame oil is deliciously savory but not at all greasy, making it incredibly easy to eat more. The fragrant shiitake mushrooms pair wonderfully with the tender eggs! This recipe is also highly practical as it’s perfect for using up leftover vegetables from the refrigerator.
