Seafood Egg Drop Soup Recipe


  • 2 tablespoon vegetable oil
  • 1 medium onion
  • 6 cloves garlic, minced
  • 1 chicken bouillon
  • 7 cups water + 1 cup
  • 6 eggs
  • 2 tablespoons cornstarch
  • 1 package (450g/1 lb) frozen seafood mix
  • ½ teaspoon sesame oil
  • Salt and pepper
  • Chives to garnish

Seafood Egg Drop Soup Recipe


  1. Thaw and wash the seafood mix even though it says pre-washed in the package. Soak it in lemon juice for 5 minutes and wash with running water it in a colander to remove the fishy taste.
  2. Heat the oil using medium sauce pan on medium heat. Sauté garlic and onion for 5 minutes. Add bouillon and 7 cups water. Bring to a quick boil. While waiting, lightly beat the eggs in a bowl. When liquid starts to boil, pour slowly the beaten eggs using your one hand while the other hand is stirring the soup in circular direction simultaneously. Keep stirring until threads of eggs are set. Dissolve cornstarch in remaining 1 cup of water. Pour slowly into the soup and stir until thickens. Add seafood mix, sesame oil and simmer for 5 minutes. Season with salt and pepper. Garnish with chives.

Source: Qwek Qwek

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