Egg Drop Soup with Ginger, Chiles + Spring Peas

April 1, 2013

Test Kitchen-Approved

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

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, such as Eggland's Best
  • 1 fresh chile, such as Serrano, thinly sliced
  • 2 scallions, thinly sliced
  • 4 small radishes, very thinly sliced
In This Recipe


  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.

More Great Recipes:
Soup|Chinese|Ginger|Green Onion/Scallion|Radish|Soy Sauce|Vinegar|Pea|Egg|Spring

Reviews (5) Questions (0)

5 Reviews

Raquel G. May 27, 2014
I'm in love with the bowls, too! The nesting bowls at uncommongoods was the closest I could find:
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.