Dan Hua Tang - Egg Drop Soup with Shrimp, Tofu, and Shiitake

5.0 from 1 reviews

Author: Anita Jacobson

Categories: Soup

Cuisines: Chinese

Ingredients: Egg Seafood Tofu

Prep Time: 45 mins

Cook Time: 30 mins

Total Time: 1 hour 15 mins

Serves: 8

Ingredients

• Shrimp and Tofu
• 300 gram firm tofu (about 4 pieces), cut into 12 triangular wedges
• 300 gram shrimps, peeled and deveined, roughly chopped
• 2 tablespoon tapioca starch/powder
• 2 cloves garlic, grated
• 1 egg, lightly beaten
• 1 teaspoon salt
• 1 teaspoon ground white pepper
• Egg Drop Soup
• 2 liter chicken stock
• 1 tablespoon Shaoxing
• 1 teaspoon grated ginger
• 1 teaspoon salt, or to taste
• 1/2 teaspoon ground white pepper
• 8 dried shiitake mushroom, rehydrate until soften, thinly sliced
• 1 egg, lightly beaten
• 4 tablespoon corn starch + 5 tablespoon water, mix well
• Garnish
• thinly sliced scallions

Instructions

• Shrimp and Tofu
  1. Prepare a steamer and line the steamer insert with parchment paper to prevent from sticking.
  2. Remove a small triangular wedge from each tofu wedge, and mix with chopped shrimp and the rest of the shrimp and tofu ingredients. Stuff the shrimp mixture back to the tofu.
  3. Steam the stuffed tofu for 15 minutes until cooked through. Remove from steamer and set aside.
• Egg Drop Soup
  1. Boil together chicken stock, Shaoxing, grated ginger, salt, ground pepper, and shiitake mushroom.
  2. Pour the beaten egg in a thin stream while stirring the soup to get the "egg drop soup" look.
  3. Add the corn starch solution and cook for 3 minutes until the soup thickens, stir often.
• To serve
  1. Place 2 to 3 of the steamed stuffed tofu per soup bowl, top with the egg drop soup, and garnish with chopped scallions.