If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
- 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
- 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.
- This recipe is a Community Pick!
Your Recipe Diploma
A menu master class for the college grad.
A master class in recipes.
Lettuce love vegetables.
Wine tasting takeaways.
The Daily Grind
Bold and brewtiful coffee.