Why You’ll Love 15-Minute Egg Drop Soup with Surimi Recipe
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Ready in just 15 minutes from start to finish
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Made with simple, easy-to-find ingredients
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Light yet comforting and full of flavor
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Budget-friendly with a subtle seafood twist
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Perfect as a starter or a light main course
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Easy to customize with vegetables or extra seasonings
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 cups chicken or vegetable broth
4–6 surimi sticks, thinly sliced
2 large eggs
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon soy sauce
1/2 teaspoon sesame oil
2 green onions, thinly sliced
Salt to taste
White pepper to taste
Directions
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Pour the broth into a medium saucepan and bring it to a gentle boil over medium heat.
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Add the sliced surimi and allow it to simmer for 2 to 3 minutes until heated through.
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In a small bowl, stir together the cornstarch and water until smooth. Slowly add this mixture to the simmering broth, stirring constantly, until the soup thickens slightly.
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Beat the eggs thoroughly in a separate bowl. Reduce the heat so the soup is gently simmering, not boiling.
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Slowly drizzle the beaten eggs into the soup in a thin stream while stirring gently in one direction. This creates soft, delicate egg ribbons.
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Add the soy sauce, sesame oil, salt, and white pepper. Taste and adjust seasoning if needed.
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Stir in the sliced green onions and remove from heat. Serve immediately while hot.
Servings and timing
Serves 4 as a starter or 2 as a light main dish.
Preparation time: 5 minutes
Cooking time: 10 minutes
Total time: 15 minutes
Variations
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Add vegetables such as sweet corn, peas, diced carrots, or baby spinach for added color and nutrition.
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Include a small amount of freshly grated ginger for extra warmth and depth.
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Add a few drops of chili oil if you prefer a touch of heat.
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Substitute shrimp or tofu for surimi if desired.
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Stir in cooked rice or thin noodles to make the soup more filling.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently on the stovetop over low to medium heat, stirring occasionally. Avoid bringing it to a full boil, as this may overcook the eggs and change their texture. You can also reheat in the microwave in short intervals, stirring between each interval for even heating.
Freezing is not recommended because the egg ribbons can become rubbery after thawing.
FAQs
Can I make this soup vegetarian?
Yes. Simply use vegetable broth and replace the surimi with tofu or additional vegetables.
What is surimi made from?
Surimi is typically made from finely minced white fish that is flavored and shaped to resemble crab meat.
How do I create smooth egg ribbons?
Keep the soup at a gentle simmer and pour the beaten eggs in a slow, steady stream while stirring in one direction.
Why is my soup too thin?
You may need a bit more cornstarch slurry. Mix a small additional amount and stir it in gradually until the desired thickness is reached.
Can I use egg whites only?
Yes, you can substitute whole eggs with egg whites if you prefer a lighter version.
Can I prepare this ahead of time?
Yes, but it tastes best freshly made. Reheat gently to maintain the texture of the eggs.
Is this soup gluten-free?
It can be if you use gluten-free soy sauce and ensure your surimi does not contain gluten.
Can I add more protein?
Absolutely. Cooked shrimp, shredded chicken, or cubed tofu are great additions.
What should I serve with egg drop soup?
It pairs well with fried rice, dumplings, or a simple stir-fried vegetable dish.
Why should I avoid boiling after adding eggs?
Boiling can make the eggs tough and break apart the delicate ribbons, affecting both texture and appearance.
Conclusion
This 15-Minute Egg Drop Soup with Surimi is a perfect example of how simple ingredients can create a flavorful and comforting dish in no time. With its silky egg ribbons, savory broth, and tender surimi, it’s an easy recipe you’ll turn to again and again. Whether served as a starter or a light meal, this quick soup delivers warmth, taste, and convenience in every spoonful.
15-Minute Egg Drop Soup with Surimi
This 15-Minute Egg Drop Soup with Surimi is a comforting, light, and flavorful dish featuring silky egg ribbons in a savory broth with tender pieces of surimi. Perfect as a quick lunch, light dinner, or starter, it delivers warmth and nourishment with minimal effort.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings (starter) or 2 servings (light main)
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Calorie
Ingredients
- 4 cups chicken or vegetable broth
- 4–6 surimi sticks, sliced into thin pieces
- 2 large eggs
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 2 green onions, finely sliced
- Salt to taste
- White pepper to taste
Instructions
- In a medium saucepan, bring the broth to a gentle boil over medium heat.
- Add the sliced surimi and let it simmer for 2–3 minutes to heat through.
- In a small bowl, mix the cornstarch and water until smooth. Slowly stir this slurry into the simmering broth to slightly thicken it.
- In another bowl, beat the eggs thoroughly. Reduce the heat so the soup is gently simmering.
- Slowly drizzle the beaten eggs into the soup while stirring gently in one direction to create delicate egg ribbons.
- Add soy sauce, sesame oil, salt, and white pepper to taste.
- Stir in the sliced green onions, remove from heat, and serve immediately.
Notes
- Add vegetables such as corn, peas, chopped carrots, or spinach for extra color and nutrition.
- Use seafood broth for a deeper ocean flavor.
- Add a pinch of grated ginger or a few drops of chili oil for extra warmth.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in short microwave intervals to avoid overcooking the eggs.
- Freezing is not recommended as the egg texture may become rubbery.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 2g
- Sodium: 780mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 95mg
