Make your own delicious Egg Drop Soup With Surimi with this easy 15-minute recipe. A classic comforting meal that you can have come rain or shine, and a great pick me up for when you’re sick.
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Welcome to Day 3 of my Ramadan 2023 series! Today I have a recipe that’s perfect for either sahur/suhoor or iftar, as it’s a quick and easy fix but still incredibly delicious. The ever classic egg drop soup.
Soups are the best things to have when you want to warm yourself up during the winter months. But it’s just as satisfying to enjoy as a comforting meal when the days turn warmer. Growing up in Malaysia — which is a tropical country — my family and I would have it at least once every week, no matter how hot it gets.
This is mostly because my dad is a big soup lover, and he always looks forward to the soup of the week. So my mom will try and experiment with as many soup recipes as possible! Due to how effortless this recipe is, egg drop soup swiftly became part of our family soup rotation.
What is egg drop soup?
Egg drop soup is a savory Chinese cuisine, made by dropping threads of eggs slowly into a hot broth. It might seem a bit intimidating to make, but it’s actually pretty simple! And it takes only 15 minutes to make from start to finish.
The key to getting silky egg ribbons is to add the beaten eggs into the broth after turning the heat down low, and to let it set for roughly 30 seconds before stirring. This prevents the eggs from clumping up.
Despite not being traditional, I like to season the soup with fish sauce for an extra dash of flavor. I find that it compliments the dish really well. However, you can definitely opt to swap it with soy sauce or some good old salt.
What Is Surimi?
Surimi is a blanket term for what is otherwise known as “imitation” seafood. It’s processed fish that is turned into different types of seafood such as crab and lobster.
For this egg drop soup, I added in some imitation crab meat.
Ingredients You’ll Need
(For full ingredient measurements, please proceed to the recipe card below.)
- Water
- Chicken bouillon powder or paste
- Green onion
- Fish sauce
- Pepper
- Imitation crab meat
- Eggs
- Sesame oil
- Salt
how to make quick and easy egg drop soup with imitation crab
- Crack eggs in a bowl and beat it well. Set aside for later.
- To a pot over medium heat, pour in water and add chicken bouillon powder/paste and the white parts of the green onion. Stir until well combined.
- Once it starts simmering, season with fish sauce and pepper. Add cornstarch slurry to thicken the soup slightly and add the the imitation crabmeat. Stir and bring to a boil. Taste and adjust if needed.
- Once boiling, turn heat down to low and immediately pour in the beaten egg in a circular motion and let the eggs “set” (about 30 seconds). Gently stir and turn off heat.
- Drizzle sesame oil on top and garnish with green onions. Enjoy!
notes for 15-minute egg drop soup with surimi
Ingredient Substitutions & Additions
- Instead of chicken bouillon powder or paste, you can use chicken broth, or skip and just use plain water.
- If you don’t want to use fish sauce, season with light soy sauce or salt instead. Adjust to taste.
- Vegetarian option: To keep it vegetarian, skip the imitation crab meat. You can opt to swap the chicken bouillon powder with vegetable stock and substitute the fish sauce with either soy sauce or salt.
- Additions: You can dress the soup up even more according to your preferences. Some options include mushrooms, corn, tofu, or fried wonton strips.
what to pair with egg drop soup
- 15-Minutes Bok Choy Mushroom with Oyster Sauce
- Kailan (Chinese Broccoli) With Easy Sauce
- Easy Crispy Spicy Beef (20 minutes)
- Spicy Fried Beef (Daging Goreng Berlada)
- Easy Shrimp Fried Rice
More Soup Recipes
- Easy Miso Soup (15 minutes)
- Wild Mushroom Soup
- Homemade Tomato Soup
- Soto Ayam (Chicken Soup)
- Easy Hearty Noodle Soup (15 minutes)
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15-minute Egg Drop Soup with Surimi
Ingredients
- 3 cups water
- 1 tbsp chicken bouillon powder or paste see notes for alternative
- 1 green onion diced – white and green seperated
- 3 tbsp fish sauce see notes for alterative
- 1/4 tsp pepper
- 1/2 cup imitation crab meat shredded
- 3 eggs
- 1/2 tbsp sesame oil
- salt if needed
Instructions
- Crack eggs in a bowl and beat it well. Set aside for later.
- To a pot over medium heat, pour in water and add chicken bouillon powder/paste and the white parts of the green onion. Stir until well combined.
- Once it starts simmering, season with fish sauce and pepper. Add cornstarch slurry to thicken the soup slightly and add the the imitation crabmeat. Stir and bring to a boil. Taste and adjust if needed.
- Once boiling, turn heat down to low and immediately pour in the beaten egg in a circular motion and let the eggs "set" (about 30 seconds). Gently stir and turn off heat.
- Drizzle sesame oil on top and garnish with green onions. Enjoy!
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