Egg Drop Soup

Name: Egg Drop Soup
Yield: Makes 4 to 6 servings
Ingredients: 2 tablespoons grapeseed oil (or other neutral oil); ¾ ounce (4 to 5 large) dried shiitake mushrooms; 2 large eggs, beaten; 3 fresh shiitake mushrooms, sliced; 6 scallions, green parts chopped into 1-inch pieces and white parts sliced, divided; 3 (¼-inch thick) slices peeled fresh ginger; Freshly ground black pepper; 2 carrots, peeled and sliced (½-inch thick) crosswise; 2 tablespoons toasted white sesame seeds; 1 tablespoon toasted sesame oil; 1 ½ cups chopped tomatoes; 2 quarts Chicken Stock, or good-quality store-bought chicken broth; ¼ cup tamari; 1 cup fresh or frozen peas; 1 tablespoon white wine vinegar; Kosher salt

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

Egg & Chicken

By Grant MacPherson

Published 2022

About

When I think of egg drop soup, I think of dining in so many different Chinese restaurants all over the world either late at night or early in the morning. That’s when I most like to eat it. The chicken stock is very important to egg drop soup. It really needs to shine. So, either make mine, make your own with very good ingredients (don’t rush!), or buy a high-quality broth.

Ingredients

Soup
Gluten-free

Ingredients

Method