Everyday Cooking

Egg Drop Soup with Ginger, Chiles + Spring Peas

April  4, 2013

Every week, Caroline Wright will be creating simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes.

Today: A fresh, springy take on a Chinese staple soup.

Shop the Story

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.

Egg Drop Soup with Ginger, Chiles + Spring Peas

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 cornstarch
2 teaspoons soy sauce
1 cup frozen peas
2 large eggs, lightly beaten
1 fresh chile, such as Serrano, thinly sliced
2 scallions, thinly sliced
4 small radishes, very thinly sliced

See the full recipe (and save and print it) here.

As a freelance food writer and cook, I first wrote this style of recipe as a column on my blog, The Wright Recipes, as an excuse to cook good food for my friends in a quick and simple way. 

Twenty-Dollar, Twenty-Minute™ Meals grew into a cookbook that’s being published by Workman in May 2013. The recipes found here are original, made especially for Food52 to once again celebrate simple food with friends.


Photos by Caroline Wright

Read more:
Dinner Tonight: Asparagus Soup + Radish Salad
10 Recipes to Welcome Spring
Down & Dirty: Radishes

Listen Now

Join The Sandwich Universe co-hosts (and longtime BFFs) Molly Baz and Declan Bond as they dive deep into beloved, iconic sandwiches.

Listen Now

See what other Food52 readers are saying.

Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.

1 Comment

Slimfender April 4, 2013
I absolutely love making egg drop soup with whatever I happen to have in the kitchen. Sometimes it's shitake mushrooms, sometimes it's corn cut straight off the cob, with a little chili oil added for zing. It's probably the easiest thing I've ever made and it makes me feel like a lazy kitchen champ!