Egg Drop Soup
My kids love egg drop soup! This one is healthy and fresh – and tastes nothing like some of the goopy versions you may have had at a Chinese restaurant. And the best part is that you can throw this together in a few minutes while you are preparing the rest of your dinner.
  • CourseSoup
  • CuisineChinese
Servings Prep Time
4People 5Minutes
Cook Time
Servings Prep Time
4People 5Minutes
Cook Time
  • 4Cups Chicken broth
  • 4Cups Wwater
  • 4tsp Soy sauce
  • 2tsp Fresh Gingergrated on a microplane
  • 1Handfull Snow peascut into bite sized pieces
  • 3 Eggsbeaten
  • 1TBS Rice wine vinegar
  • ½tsp Sesame oil
  • 3 Scallionsfinely chopped
  • salt and pepper to taste
  1. In a large saucepan, bring the broth, water, soy sauce and ginger to a boil. Boil for 5 minutes.
  2. Add snow peas and cook until just turning bright green.
  3. Lower to a simmer.
  4. Stir the soup in one direction and slowly pour in the beaten eggs, while continuing to stir. The eggs should cook immediately and form strands.
  5. Remove from heat. Season with rice wine vinegar, sesame oil, and salt and pepper to taste. Garnish with scallions and serve!