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Scallion Egg Drop Soup

No need to call for takeout when a craving for this Chinese staple strikes—six pantry staples and a few minutes are all you need to make it yourself.
By Molly Yeh
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The first soup I ever learned how to make was egg drop soup. I was about nine years old and totally fascinated with the way the eggs cooked instantly when they hit the soup and then puffed up, almost like a blooming flower.

To this day, I make egg drop soup frequently because it is so easy, quick and delicious, and I always have the ingredients on hand. If I’m just that hungry that I can’t wait the time it takes to cook a full meal, chances are, I’ll revert back to my trusty standby, Mr. Egg Drop Soup.

Here’s how to make it! To start, gather your ingredients: one carton of Progresso chicken broth, soy sauce, scallions, black pepper and red pepper flakes, cornstarch and of course, two lightly beaten eggs! (You’ll find the exact list of ingredients in the recipe below.)

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In 3-quart saucepan, heat broth, scallions and soy sauce to simmering. Set aside 2 tablespoons broth. With soup simmering, drizzle in beaten eggs as you lightly stir them in. The eggs will cook within seconds.

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Mix cornstarch into reserved broth to create a slurry. Gently stir slurry into soup so it thickens slightly. Top with black and red pepper flakes to taste and enjoy!

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