Spinach & Edamame Egg Drop Soup

Preparation info
  • Serves


    • Difficulty


Appears in
Soups and Stews

By The Editors of Saveur

Published 2015

  • About

Egg drop soup is a comforting and simple staple to have in your soup repertoire. Here it’s enlivened with cooked edamame and spinach leaves, but you can feel free to add almost any vegetable. Just make sure it’s precooked, like the edamame here, or a quick-cooking choice, like the spinach.


  • 6 cups vegetable or chicken stock
  • tsp. kosher salt, plus more to taste


  1. Combine stock, 1 tsp. salt, and ginger in a 4-qt. saucepan and bring to a boil. Whisk cornstarch and soy sauce in a bowl until smooth and whisk into stock. Cook until broth is slightly thickened, 1–2 minutes, and remove from heat.
  2. Whisk remaining salt, the sesame oil, and eggs in a bowl. Slowly add egg mixture to pan while gently whisking broth to scatter eggs