Edamame Egg Drop Soup Recipe

Name: Edamame Egg Drop Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups chicken stock; 1 tablespoon finely grated fresh ginger; Kosher salt; 1 tablespoon soy sauce; 1 1/2 tablespoons corn starch; 3 large eggs; 1 tablespoon toasted sesame oil; 1 1/2 cups cooked, shelled edamame; 1 small bunch scallions, thinly sliced; Freshly ground black pepper

Servings: persons

6 cups chicken stock
1 tablespoon finely grated fresh ginger
Kosher salt
1 tablespoon soy sauce
1 1/2 tablespoons corn starch
3 large eggs
1 tablespoon toasted sesame oil
1 1/2 cups cooked, shelled edamame
1 small bunch scallions, thinly sliced
Freshly ground black pepper

1
Bring the stock, ginger, and 1 teaspoon salt and 1/2 teaspoon pepper to a boil in a medium saucepan.
2
Stir together the soy and corn starch, then whisk into the broth and boil until the soup is slightly thickened, 1 to 2 minutes.
3
Remove the saucepan from heat.
4
Whisk together the eggs, sesame oil, and 1/2 teaspoon salt, then pour the eggs into the hot broth in a slow stream, whisking constantly to scatter the eggs as they cook.
5
Stir in the edamame and cook 2 minutes, then season the soup with salt to taste.
6
Serve the soup topped with the scallions.

761

kcal

Calories

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 cups chicken stock, 1 tablespoon finely grated fresh ginger, Kosher salt, 1 tablespoon soy sauce, and more.

Yes, Edamame Egg Drop Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Edamame Egg Drop Soup

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