Egg Drop Soup

5.0(606)

This soup is very easy to make and very delicious. It is in fact so easy to make that it really is the sort of thing you can summon the will to cook even when you arrive home from work hungry. I originally made it out of nostalgia for a soup I had in college that endows its eater with good soup manners. I think it would work just as nicely with beef broth.

by Tamar Adler·published 2015-03-15

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AsianDinner, Lunch, Side Dish

Servings

(3–4)

Total time

30 min

Calories / serving

155 kcal

Ingredients (13)

serves

4 cups chicken stockchicken-stock
1/2 cup waterwater
1 clove garlic, slicedgarlic
12 sprigs cilantrocilantro
1 3-to-4-inch piece of ginger, slicedginger
20 or so peppercornspeppercorn
1 pinch dried shrimp or scallops (optional)shrimp
Saltsalt
1 tablespoon plus 1 teaspoon cornstarchcornstarch
1 tablespoon Shaoxing wine or dry sherrysherry
2 eggsegg
4 scallion stalks, white and light green parts, sliced thinly on a biasscallion
Freshly ground white or black pepperpepper

Instructions (4 steps)

01Put chicken stock, water, garlic, cilantro, ginger, peppercorns and (if you are using) dried shrimp or scallops in a pot. Bring to a boil, then lower to a simmer. Let cook for 20 minutes.
02Strain broth into another pot, taste and adjust salt. Bring back to a simmer. In a bowl, whisk together 1 tablespoon cornstarch with Shaoxing wine or sherry. Whisk eggs with remaining teaspoon cornstarch.

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Rich recipe — supports nutrition-aware planning.