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Egg-Drop Soup

  • Servings: 4
Egg-Drop Soup

Source: Everyday Food, 2003


  • 2 cans reduced sodium chicken broth (14.5 ounces each)
  • 3 cups water
  • 4 teaspoons soy sauce
  • 2 teaspoons grated fresh ginger
  • 8 ounces snow peas, cut into 1/2-inch pieces
  • 1 1/2 cups bean sprouts
  • 3 lightly beaten large eggs
  • Rice vinegar, sesame oil, and scallions (for seasoning)


  1. In a large saucepan, bring chicken broth, water, soy sauce, and ginger to a boil. Add snow peas and bean sprouts. Simmer over medium heat until vegetables are tender, 2 to 3 minutes.

  2. While stirring slowly in one direction, pour beaten eggs in a steady stream into soup (eggs will feather). Remove from heat. Season with rice vinegar, sesame oil, and scallions as desired.


Reviews (1)

  • lkyscook 22 Apr, 2014

    My daughter is a vegetarian and loves chinese so I thought this would be great for dinner last night. Meh. It wasn't bad but really didn't have much flavor as is. I followed the recipe exactly except used vegetable broth instead of chicken, but ended up having to add more soy sauce, more ginger and lots of scallions to give it the nice savory taste that you usually find in this soup. It was ok, and very easy, but just needed more flavor.

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