Egg Drop Soup

Egg Drop Soup

The Chinese-restaurant favorite, made sublime with homemade stock.
TIME 15 minutes
MAKES 4 servings
6 cups chicken stock
1 tablespoon soy sauce, or more to taste
4 eggs
Salt and freshly ground black pepper
2 scallions, chopped
1 teaspoon sesame oil, or more to taste
¼ cup chopped fresh cilantro leaves, optional

1 Put the stock and soy sauce in a large pot over medium-high heat and bring to a boil. Meanwhile, beat the eggs with a sprinkle of salt and pepper until well combined.

2 When the stock is boiling, adjust the heat so that it bubbles gently, not furiously. Pour the eggs into the stock in a slow stream, stirring constantly. You want them to scramble softly but not clump, so it’s important to keep stirring until the eggs are cooked, 1 to 2 minutes.

3 Stir in the scallions and sesame oil, then taste and adjust the seasoning with more salt, pepper, soy sauce, or sesame oil. Serve, garnished with the cilantro if you like.

  • Straciatella: Italy’s version of egg drop soup. Skip the soy sauce, scallions, sesame oil, and cilantro. In Step 1, beat the eggs with ¼ cup freshly grated Parmesan cheese. Garnish with additional cheese and a bit of chopped fresh parsley leaves if you like.
  • Egg Drop Soup or Straciatella with Greens: Whether you make the main recipe or the preceding variation, just before stirring in the eggs in Step 2, add 2 cups chopped spinach or watercress to the bubbling stock.
  • Egg Drop Soup or Straciatella with Noodles: With Egg Drop Soup, serve over ½ pound cooked Chinese egg noodles. With Straciatella, serve over ½ pound of any cooked pasta.

  • This soup’s other name is “egg flower soup.”
  • This is one soup where water really doesn’t cut it. If you are a vegetarian or don’t have chicken stock handy, make Full-Flavored Vegetable Stock. Or, if you must, use the best store-bought stock you can find.

Post a Comment