If you’re craving a warm, comforting soup to complement your Asian-inspired meal, my Chinese Seafood Egg Drop Soup is the perfect choice! This recipe is super easy to whip up in just 8 minutes, using simple ingredients like frozen seafood mix and pantry staples. I crafted this dish to be a quick, flavorful option that brings all the deliciousness of a classic egg drop soup with a tasty seafood twist—perfect for any night!
Table of Contents
Why I Love This Recipe
I absolutely love this Chinese Seafood Egg Drop Soup because it’s such a quick and easy way to enjoy a flavorful, light side soup! I crafted this recipe to be a fast, 8-minute dish that pairs perfectly with many of my favorite Asian meals, making it ideal for those times when I need to whip up a side soup to complement my meals! The seafood medley mix is used straight from the freezer, so there’s no need to defrost, making it even easier!
With just a few ingredients like chicken broth, seasoning, and a dash of soy sauce, you create the base of the Egg Drop Soup, then gently whisk in the eggs, just like in my Shrimp Egg Drop Soup or Egg Miso Soup. This creates an authentic, delicate soup with subtle seafood flavor, making it the perfect accompaniment to your main dish! Whether you’re serving it with a lighter meal or just craving a tasty side, this recipe is for anyone looking for something quick, delicious, and full of savory goodness. You’ll love how easy it is to whip up this soup, so don’t wait—try it now!
Ingredients
Ingredients
- Chicken Broth – chicken stock that comes in a can or tetra pack found at grocery stores. I recommend using full flavor for best taste.
- Seafood Mix – standard frozen seafood mix found in the freezer section of most grocery stores. Use from frozen state.
- Eggs – beaten.
- Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- Salt – sea salt preferred.
- White Pepper – ground White Pepper in a bottle.
- Corn Starch – standard corn starch used as a thickener for you corn starch slurry. Can also use your thickener of choice.
- Green Onion – chopped used as a garnish.
Essential Kitchen Equipment
Directions
Step 1 In a mixing bowl, combine cornstarch and water to make a cornstarch slurry.
Step 2 Add chicken broth to a large pot and bring it to a soft boil. Once boiling, reduce the heat to medium-low, then add the frozen seafood mix and cook for 2-3 minutes.
Step 3 Next, add soy sauce, salt, white pepper, and the cornstarch slurry. Stir well until the mixture thickens, then reduce the heat to low.
🧂 Restaurant Flavoring Pro Tip
For that authentic restaurant-style egg drop soup taste, consider adding 1/4 tsp of MSG to enhance the flavor.
Step 4 Slowly stream the beaten eggs into the soup while stirring gently.
🥚 Streaming Egg Pro Tip
Ensure your soup is on Low Heat and Consistently Stir while gradually pouring in the beaten eggs to achieve those silky-smooth egg ribbons.
Step 5 Transfer the soup to a serving bowl and top with chopped green onions.
🧂 Flavor Adjustment Pro Tip
To fine-tune the flavor of your soup, consider using Salt and White Pepper for adjustments if needed, rather than relying on additional soy sauce.
Recipe Variations
For a heartier version, swap the seafood medley mix for canned crab to make my Crab Egg Drop Soup, or use shrimp to make my Shrimp Egg Drop Soup. If you prefer a more traditional option, just leave out the seafood medley altogether for a classic Egg Drop Soup. Each version gives you a different, yet equally delicious, twist on the soup!
Pairing Recommendations
Since egg drop soup has a light and delicate flavor, it pairs well with simple, complementary dishes. You can serve it alongside Baby Bok Choy Stir Fry or Stir Fry Garlic Kale for a boost of vibrant, nutritious greens. If you’re looking for a protein-rich side, classic options like my Simple Hainan Chicken or Steamed Fish Fillets are perfect choices to complement the delicate flavors of the soup.
Frequently Asked Questions
Can I use fresh seafood instead of frozen?
Yes, you can use fresh seafood, but make sure to adjust the cooking times as needed.
How can I thicken the soup if it’s too thin?
If you prefer a thicker soup, you can add a bit more cornstarch slurry to the broth as it simmers.
Can I add vegetables to this soup?
Yes, adding vegetables like spinach or mushrooms can enhance the flavor and make the soup heartier.
How do I prevent the eggs from turning into chunks?
To get smooth ribbons of egg, make sure to add the beaten eggs slowly while stirring gently in a circular motion under lower heat.
Storage Tips
Store your leftovers in an airtight container in the refrigerator, where they will remain fresh for 5-7 days.
Other Recipes You Might Like
Watch How To Make It
Chinese Seafood Egg Drop Soup
Ingredients
- 28 oz Chicken Broth
- 6 oz Seafood Melody Mix
- 2 Eggs beaten
- 1/2 tsp Soy Sauce
- 1/8 tsp Salt
- 1/8 tsp White Pepper
- 1 tbsp Corn Starch
- 2 tbsp Water
- 1 Stalk Green Onion chopped
Instructions
- Gather all the ingredients.
- In a bowl, mix cornstarch and water to create a slurry.
- Pour chicken broth into a large pot and bring it to a soft boil. Once it boils, lower the heat to medium-low, then add the frozen seafood mix and cook for 2-3 minutes.
- Stir in soy sauce, salt, white pepper, and the cornstarch slurry. Mix well until the soup thickens, then reduce the heat to low.
- Slowly pour the beaten eggs into the soup, stirring gently as you do so.
- Serve the soup in a bowl and garnish with chopped green onions.
Nutrition
*Values Based Per Serving