Egg Drop Soup with Ginger, Chiles + Spring Peas

By • April 1, 2013 • 5 Comments

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Author Notes: Egg drop soup is an early food memory for me, brought home in Styrofoam cartons from a cheap Chinese takeout restaurant and slurped in thick, salty swallows. The lacy egg, though, always seemed to be a bit out of place in such a humble dish, so I thought that giving it a touch of spring vegetables would lend it a delicate freshness to match. The soup made here felt at once familiar and more graceful than its memory, which seems a perfect metaphor for these early spring days.CarolineWright

Serves 4

  • 1 quart chicken broth or stock
  • 1 small garlic clove, finely grated
  • 1 teaspoon finely grated fresh ginger
  • 1 tablespoon rice-wine vinegar
  • 2 teaspoons teaspoons cornstarch
  • 2 teaspoons soy sauce
  • 1 cup frozen peas
  • 2 large eggs
  • 1 fresh chile, such as Serrano, thinly sliced
  • 2 scallions, thinly sliced
  • 4 small radishes, very thinly sliced
  1. In a medium saucepan, bring chicken broth to a simmer. Meanwhile, grate garlic and ginger into a small bowl and whisk in vinegar, cornstarch and soy sauce. Whisk mixture into simmering broth. Stir in frozen peas and return to a simmer. In a thin stream, pour eggs into simmering broth. Portion soup into bowls and top with chile, scallion and radishes. Serve immediately.
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Comments (5) Questions (0)


4 months ago Raquel Grinnell

I'm in love with the bowls, too! The nesting bowls at uncommongoods was the closest I could find: http://www.uncommongoods...



4 months ago H

Where could I find those bowls?


6 months ago craftybee5

I would love to know where to buy those lovely green lotus bowls!


11 months ago Sarah

I assume you whisk the eggs to be able to pour them in a thin stream?


about 1 year ago Keesje

Made this for the husband last night - I had thought I had no food in the house but voila we both enjoyed it thoroughly.