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

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.