Shrimp And Tofu Egg Drop Soup

Prep Time
Cook Time
Ready In

Recipe: #42838

May 17, 2024

"I saw a picture of this at House of Joy Chinese restaurant and it looked amazing. It wasn't heavily loaded, so just add a little peas and carrots and a little shrimp and a few cubes of tofu. I lowered the amount of turmeric and upped the mushrooms"

Original is 4 servings
  • Soup
  • Slurry
  • Garnish


  • Serving Size: 1 (433.2 g)
  • Calories 306.2
  • Total Fat - 16.6 g
  • Saturated Fat - 4.9 g
  • Cholesterol - 477 mg
  • Sodium - 1017.5 mg
  • Total Carbohydrate - 12.5 g
  • Dietary Fiber - 0.6 g
  • Sugars - 5.2 g
  • Protein - 25.4 g
  • Calcium - 144.3 mg
  • Iron - 3.7 mg
  • Vitamin C - 1.9 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Soup: Cook all together for 15 minutes on simmer.

Step 2

Slurry: Add slurry mixed together and mix.

Step 3

Bring to a boil.

Step 4

Swirl clockwise, and slowly add beaten egg mixture.

Step 5

Garnish with green onions.

Step 6

Season to taste.


No special items needed.

1 Reviews


This was a good soup but I thought the turmeric was a bit overpowering and gave it an unappealing color for egg drop soup, so will be adding less next time or not at all. I had some snow peas that needed to be used, so added them. Same with the mushrooms and added more than called for. I did like the addition of shrimp! We didn't think it needed the slurry. All in all, a good soup with some tweaks! Thanks for sharing, Dee!


review by:
(11 Jun 2024)

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