Fork & Pantry

Egg Drop Soup

11 mineasy2 servingsvegetarianunder-20-min

Ingredients

  • Eggs2, beatenOn hand
  • Scallions2, slicedOn hand
  • Ginger1/2 tsp, gratedOn hand
  • Chicken stock600 mloptional
  • Flour1 tbspoptional
  • Soy sauce1 tspoptional
  • Black pepper1/4 tspoptional

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Steps

  1. 1

    Bring the stock with the ginger to a simmer.

    4 min

  2. 2

    Whisk the flour with 3 tbsp cold water.

    1 min

  3. 3

    Stir it into the simmering stock.

    1 min

  4. 4

    Pour the beaten eggs in a thin stream while stirring slowly.

    2 min

  5. 5

    Let the ribbons set without stirring for 30 seconds.

    1 min

  6. 6

    Season with the soy sauce and black pepper.

    1 min

  7. 7

    Scatter the scallions on top.

    1 min

Cook’s note. Stir in one direction only, slowly, for long silk ribbons.

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Written and tested by the Fork & Pantry team — not generated by an AI chat. Adjust times to your kitchen; cook meats to a safe internal temperature.