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Classic Kosher Egg Drop Soup With Fresh Scallions

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Egg drop soup is a simple, comforting soup of silky egg ribbons in a lightly thickened, gingery broth, finished with scallions, white pepper and a drop of sesame oil. It takes about 15 minutes.

How to Make Silky Egg Ribbons

Thicken the broth with a cornstarch slurry first; the slightly thicker broth helps hold the egg in delicate strands. Bring it to a gentle simmer, not a rolling boil. Slowly drizzle in the beaten eggs in a thin stream while stirring the broth gently in one direction. Too much heat or too fast a pour gives you scrambled eggs instead of ribbons.

Kosher Notes

Made with vegetable broth, the soup is pareve; with chicken broth, it’s meat (fleishig). Check each egg for blood spots before beating them together, and use soy sauce and sesame oil with a reliable hechsher.

Storing

Egg drop soup is best served fresh. Leftovers keep for 2 days, though the eggs firm up when reheated.

Classic Kosher Egg Drop Soup With Fresh Scallions
Learn the technique for creating perfect silky egg ribbons in this comforting kosher soup that's ready in just 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Soup
Cuisine: Chinese-American
Calories: 95
Ingredients Method Notes

Ingredients
  

  • 6 cups vegetable broth low sodium preferred
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water
  • 3 large eggs beaten
  • 1 teaspoon fresh ginger minced
  • 1 teaspoon sesame oil
  • 1/2 teaspoon white pepper
  • 1 teaspoon kosher salt or to taste
  • 3 whole scallions thinly sliced
  • 1 teaspoon soy sauce optional

What I use for this recipe

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Method
 

  1. In a small bowl, whisk together cornstarch and cold water until completely smooth. Set aside.
  2. Pour vegetable broth into a medium saucepan and bring to a gentle simmer over medium heat. Add minced ginger and let it infuse for 2 minutes.
  3. Stir the cornstarch slurry once more, then slowly add it to the simmering broth while stirring constantly. Cook for 1-2 minutes until the broth thickens slightly.
  4. In a small bowl, beat the eggs thoroughly until well combined. Reduce heat to medium-low so the broth is at a gentle simmer, not boiling.
  5. Using a fork or chopstick, stir the broth in a circular motion. While continuing to stir, slowly drizzle the beaten eggs in a thin stream into the moving broth. The eggs should form ribbon-like strands.
  6. Remove from heat immediately and stir in sesame oil, white pepper, and salt. Taste and adjust seasoning, adding soy sauce if desired for deeper flavor.
  7. Ladle into bowls and garnish generously with sliced scallions. Serve immediately while hot.

Notes

The key to perfect egg ribbons is maintaining a gentle simmer and stirring while adding the eggs. If the broth is too hot, you'll get scrambled eggs instead of silky strands. Leftover soup can be stored in the refrigerator for up to 2 days, though the texture is best when served fresh. You can substitute the vegetable broth with chicken broth if you prefer a non-vegetarian version.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 95
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 186mg 62%
Sodium 850mg 37%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 6g 12%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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