Sweet n’ Sour Egg Drop Soup with Dumplings

Yields 1-2 servings

One of the most underrated soup categories (in our opinion, at least) is the sour soup category. Think tom yum soup, Chinese hot and sour soup, tomato egg soup, etc. Because of the combination of umami and light sourness, these soups usually feel light but comforting and super flavorful. Using our Sweet n’ Sour Shortcut Sauce, we’ve simplified the list of ingredients to only contain ingredients that you probably already have kicking around. The addition of a little cornstarch with the barely cooked eggs imparts a silky creaminess without adding any cream or butter.

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Assembly

Step 1
In a small pot, sweat garlic in oil. Once fragrant, add chicken stock and Sweet n’ Sour Shortcut Sauce. Cover and bring to a boil.

Step 2
Add frozen dumplings and stir. Lightly boil over medium to medium-high heat until dumplings are just cooked through, about 7-10 minutes, depending on the size of your dumplings.

Step 3
Meanwhile, mix cornstarch with 4 tsp of water to make a slurry. Once dumplings have cooked through, add slurry and most of the green onion (reserving some for garnish, if desired). Simmer until lightly thickened. Season with salt and white pepper.

Step 4
Remove pot from heat and add eggs to the soup slowly and evenly throughout. Once eggs have firmed, gently stir to break up any large pieces.

Step 5
Ladle into serving bowl and garnish with remaining green onion.

Ingredients

1 tbsp Neutral cooking oil

1 clove Garlic, finely chopped

2 cups Chicken stock

¼ cup + 2 tbsp Sweet n’ Sour Shortcut Sauce

8-10 Frozen dumplings

2 tsp Cornstarch

2 sprigs Green onion, thinly sliced

Salt and white pepper, to taste

2 Eggs, beaten

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