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.


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