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+ servings

Egg Drop Soup (For Spring)


  • 4 cups chicken bone broth or stock (low sodium)
  • 1 tsp soy sauce
  • 2 Tbsp sherry
  • 1 2-inch piece fresh ginger, minced
  • 1 garlic clove, smashed
  • 2 tsp cornstarch (or arrowroot powder)
  • 1 cup frozen peas
  • ½ cup frozen carrots
  • 2 large eggs, lightly beaten
  • 1-2 oz grated parmesan cheese + more for serving
  • 1 - 2 scallions thinly sliced + more for garnish
  • 1 tsp Asian sesame oil (or to taste)
  • 4 small radishes, thinly sliced


  • Cornstarch Slurry
  • Reserve ½ cup of the stock and mix with the cornstarch until dissolved

  • Soup
  • In a 2-quart heavy saucepan, add the stock, soy sauce, Sherry, ginger, and garlic. Bring to a low boil
  • Add the cornstarch slurry and stir; reduce heat to a simmer
  • Remove ginger and garlic with a slotted spoon and discard. (optional, I like to leave them in)
  • Stir in the frozen peas and carrots before returning to a simmer
  • Crack eggs into a bowl and beat lightly with a whisk. Now, whisk the Parmesan cheese into the eggs
  • To avoid clumps that make the soup seem more like failed scrambled eggs than a delicate broth, pour the egg mixture into the hot stock in a really thin stream, stirring the soup in a clockwise direction with a wooden spoon. The eggs will spread out into pretty ribbons.
  • Promptly pull the pot off the heat when finished
  • Portion soup into bowls and top with additional scallions, radishes, and an extra sprinkle or two of grated parmesan