Egg Drop Soup

Nguyên liệu

• 5 oz shrimp
• 0.25 tsp white pepper
• 1 tsp cornstarch
• 3 oz carrot
• 8 oz soft tofu
• 4 large egg
• 1 tbsp water
• 1 can chicken broth
• 6 cup water
• 0.75 tsp salt
• 0.25 tsp white pepper
• 0.5 tsp oil
• 1 tsp sugar
• 5 tbsp potato starch
• 7 tbsp water

Cách làm

1. 1

   Peel the shrimp. To easily remove the shell off, first twist off the tail. Then, hook a finger under the remaining shell and pull it straight off. Make sure to remove the legs as well if they don’t come off when you pull the shell off.

2. 2

   Peel the carrot and cut off a 3-inch section. Cut it into thin slices, then rotate the pieces 90 degrees so the shorter end is facing your knife and chop into small pieces.

3. 3

   Remove the tofu from its packaging and drain. Cut the block of tofu in half, setting aside the other piece to use in another dish (like our West Lake Beef Soup!). Flip the tofu to its side and cut the block into quarters. Place the quarters on top of one another, then cut into thin strips. Finally, turn your knife to chop the strips into small cubes.

4. 4

   Add the chicken broth to a large pot and place over high heat. Pour in the hot water.

5. 5

   Add the salt and white pepper. Taste the soup and see if it has enough flavor.