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15-Minute Egg Drop Soup with Surimi

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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.

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

  1. In a medium saucepan, bring the broth to a gentle boil over medium heat.
  2. Add the sliced surimi and let it simmer for 2–3 minutes to heat through.
  3. In a small bowl, mix the cornstarch and water until smooth. Slowly stir this slurry into the simmering broth to slightly thicken it.
  4. In another bowl, beat the eggs thoroughly. Reduce the heat so the soup is gently simmering.
  5. Slowly drizzle the beaten eggs into the soup while stirring gently in one direction to create delicate egg ribbons.
  6. Add soy sauce, sesame oil, salt, and white pepper to taste.
  7. 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

Find it online: https://yumfamilyrecipes.com/15-minute-egg-drop-soup-with-surimi/