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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
- 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.
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