Egg Drop Soup

It pays off to have your dad work at his brother's restaurant for years before he got married. That way he make awesome dishes like this: EGG DROP SOUP

Who doesn't like egg drop soup? And you can have it as plain and simple with nothing but the eggs or extravagant as you want. We like to have other stuff in our soup and last night we had shrimp and tofu in ours. You can always put other things, like corn or cubed ham.

Shrimp and Tofu Egg Drop Soup


prep time: 10 min
cook time: 20 min
servings: 3 meals or 7-8 appetizers

2 cans chicken broth, low sodium

5 eggs

raw shrimp, peeled, deveined, and cut into bite size, depending the size of the shrimp

1 pkg tofu

soy sauce

2 generous tbsp cornstarch

water

Start by heating the 2 cans of chicken broth in a large pot over medium heat. Cut the tofu into 1/2 inch cubes and add it to the pot. Turn the heat up to medium-high. One tbsp at a time, add about 3-4 of soy sauce to the pot, stirring and tasting in between. Dad told me it was to give the soup its color, but might as well take advantage of the flavor it gives as well. In a bowl, combine the cornstarch with about 1/3 cup of water and stir it to it's all dissolved. While stirring, slowly pour the mixture in. Beat all the eggs as well as possible. Slowly pour the eggs in while stirring to get that light, flowing look in the eggs. Stir for another minute to make sure the eggs have all solidified. Add the shrimp. Don't overcook the shrimp or they'll get all tough. And there you are! I love it anytime my dad makes this :)