When we get egg drop soup in a restaurant, it is pretty simple… a thick broth with egg and a bit of corn. This is not your typical take out egg drop soup. It’s so much better with just a few extra ingredients that make it filling and delicious. You’ll never order it again.

Many people have asked about substituting ingredients in my original egg drop soup with chicken recipe. Here is a version using pork and shrimp. I might actually like it more than the original. Remember, use ingredients that you like and omit the ones you don’t. If you can’t find gailan (Chinese broccoli), you can substitute broccoli, snow peas, or frozen peas.

Makes 4-6 servings

Ingredients

½ oz ginger (1 inch knob), bruised
8 ounces ground pork
2 cloves garlic, minced
3 ounces gailan, chopped, separating stem from leafy parts
4 cups chicken broth
1 tablespoon soy sauce
1 tablespoon oyster sauce
6 ounces small shrimp, shelled and deveined
2 tablespoons cornstarch
2 tablespoons cold water
2 eggs, lightly beaten
2 stalks green onion, chopped
¼ teaspoon ground white pepper
1 teaspoon sesame oil
1 teaspoon chili oil

Instructions

In a large dutch oven on medium high heat, add oil and ginger. Stir fry until fragrant. Add ground pork and stir fry until cooked through. Add garlic and sauté for 30 seconds or until fragrant.
Add chicken broth and bring to a boil. Add soy sauce and oyster sauce. Turn down the heat to medium low and let simmer for 5 minutes.
Remove the ginger. Add gailan stem pieces and shrimp. Heat through.
In a small bowl, dissolve cornstarch in cold water to make a slurry. Stir the slurry into the soup. Add more slurry if a thicker soup is desired.
While gently stirring the soup, slowly drizzle in the eggs to create the egg ribbons. Turn off the heat.
Stir in green onions, leafy gailan parts, ground white pepper and drizzle with sesame oil and/or chili oil.
Serve in individual bowls.

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5 from 1 vote