Cook and Scale
Egg Drop Soup
4 servings · 15 min total
A light, silky ginger-infused broth threaded with delicate ribbons of egg and sweet peas — quick, gentle, and deeply comforting.
Ingredients
- 1 l vegetable stock
- 10 g fresh ginger, sliced
- 2 tbsp cornstarch
- 1 tbsp soy sauce
- ½ tsp white pepper
- 3 egg, beaten
- 80 g frozen peas
- 2 spring onion, sliced
- 1 tsp sesame oil
Contains: Gluten, Egg, Soy, Sesame, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Infuse the broth — Bring the vegetable stock to a simmer with the ginger for 5 minutes to infuse, then remove the ginger slices.
- 2.
Thicken the broth — Mix the cornstarch with 3 tablespoons of cold water and stir into the broth along with the soy sauce and white pepper, simmering until slightly thickened.
- 3.
Add the peas — Add the frozen peas and let the broth return to a gentle simmer.
- 4.
Swirl in the eggs — While stirring the soup in a slow circle, drizzle in the beaten eggs to form delicate silky ribbons, then remove from the heat.
- 5.
Finish and serve — Drizzle with sesame oil and scatter with spring onion before serving hot.