Egg Drop Soup with Ginger, Chiles + Spring Peas

April  1, 2013
8 Ratings
Photo by Mark Weinberg
  • Serves 4
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. —Caroline Wright

What You'll Need
  • 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, such as Eggland's Best
  • 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.

See what other Food52ers are saying.

  • Raquel Grinnell
    Raquel Grinnell
  • Sarah
  • DocSharc
  • H
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.

6 Reviews

DocSharc July 30, 2019
I made this, intending to follow the recipe exactly, but ended up needing to use up some broccoli. I roasted it and chopped it up small and added it in place of the peas. Delicious! We made it a couple nights later with peas. Also delicious!
Raquel G. May 27, 2014
I'm in love with the bowls, too! The nesting bowls at uncommongoods was the closest I could find: http://www.uncommongoods.com/product/nesting-lotus-bowls

H May 24, 2014
Where could I find those bowls?
craftybee5 March 11, 2014
I would love to know where to buy those lovely green lotus bowls!
Sarah October 27, 2013
I assume you whisk the eggs to be able to pour them in a thin stream?
Keesje September 12, 2013
Made this for the husband last night - I had thought I had no food in the house but voila we both enjoyed it thoroughly.