CookGo
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Chinese-style Egg Soup with Seafood

Costo $15, ahorrar $10

Fuente: Recommended by CookGo

  • 20 Min
  • 4 Porciones
  • $15

INGREDIENTES

  • Seafood

    • 🦑 1 squid
    • 🍤 2 handfuls shrimp
    • 3 crab sticks

  • Eggs

    • 🥚 3 eggs

  • Vegetables

    • 30g bamboo shoots
    • 🧅 2 tbsp chopped green onion

  • Seasonings

    • 1/2 tsp ginger powder
    • 2 tbsp oyster sauce
    • 1 tbsp cooking wine
    • 1 tbsp soy sauce
    • to taste sesame oil
    • a pinch of pepper

  • Liquid

    • 💧 600ml water

  • Thickener

    • 2 tbsp cornstarch
    • 💧 3 tbsp water

PASOS

1

Prepare bamboo shoots or substitute with mushrooms. Chop green onions finely to yield 2 tbsp.

2

Tear crab sticks into appropriate sizes and chop green onions.

3

Cut squid body into 1cm thick slices and score for decoration if desired. Cut tentacles to match body length.

4

Beat eggs in a bowl until smooth.

5

Mix cornstarch with water to create a slurry and set aside.

6

Heat 1 tbsp oil in a pan over medium heat. Add chopped green onions and ginger powder, sauté until fragrant.

7

Add squid, shrimp, cooking wine, soy sauce, and oyster sauce. Stir-fry until seafood starts to change color.

8

Pour in 600ml water and bring to a boil.

9

Add bamboo shoots and crab sticks. Simmer briefly.

10

Pour beaten eggs into the soup while stirring gently. Adjust seasoning with oyster sauce or soy sauce if needed.

11

Gradually add cornstarch slurry, stirring continuously to thicken the soup to desired consistency.

12

Finish with a drizzle of sesame oil and a pinch of pepper.

NUTRIENTES

Por 1 porción

🔥

250

Calorías

  • 20g
    Proteína
  • 15g
    Carbohidratos
  • 10g
    Grasas

💡 Consejos

This soup can be stored in the fridge for up to 2 days.For a lighter version, skip the cornstarch slurry and enjoy it as a Korean-style egg soup.Adjust seasoning based on personal preference.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.