(Chicago) –  There are days that I feel so bloated and I don’t feel like eating full or heavy meal. To a Pinoy, that means a meal with “ulam” (dish) and rice, and most of the time with dessert. Whenever I reach this point, my default “light” meal is eggdrop soup. It’s filling and high in protein and I love the sesame flavor. It’s a soup so it’s very simple to make.

I usually put sautéed beef with eggdrop. But this time, I’m using the frozen seafood mix which I got from the Asian store many weeks ago. These frozen stuffs come in handy at times to quell some urgent cravings.


  • 2 tablespoon vegetable oil
  • 1 medium onion
  • 6 cloves garlic, minced
  • 1 chicken bouillon
  • 7 cups water + 1 cup
  • 6 eggs
  • 2 tablespoons cornstarch
  • 1 package (450g/1 lb) frozen seafood mix
  • ½ teaspoon sesame oil
  • Salt and pepper
  • Chives to garnish



Thaw and wash the seafood mix even though it says pre-washed in the package. Soak it in lemon juice for 5 minutes and wash with running water it in a colander to remove the fishy taste.

Heat the oil using medium sauce pan on medium heat. Sauté garlic and onion for 5 minutes. Add bouillon and 7 cups water. Bring to a quick boil. While waiting, lightly beat the eggs in a bowl. When liquid starts to boil, pour slowly the beaten eggs using your one hand while the other hand is stirring the soup in circular direction simultaneously. Keep stirring until threads of eggs are set. Dissolve cornstarch in remaining 1 cup of water. Pour slowly into the soup and stir until thickens. Add seafood mix, sesame oil and simmer for 5 minutes.  Season with salt and pepper. Garnish with chives.