Best 4 Ginger Scallion Egg Drop Soup Recipes

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Indulge in the delightful flavors of Ginger Scallion Egg Drop Soup, a classic Chinese soup cherished for its simplicity and comforting taste. This beloved soup is a symphony of aromatic ginger, pungent scallions, and velvety eggs, all harmoniously blended in a savory broth. Our collection of recipes offers variations to suit every preference, from a traditional Cantonese-style soup to a hearty version packed with vegetables and protein. Whether you're seeking a quick and easy weeknight meal or a nourishing dish to warm you up on a chilly day, these recipes will guide you in creating a delicious and satisfying Ginger Scallion Egg Drop Soup that will tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

EGG DROP SOUP



Egg Drop Soup image

This easy egg drop soup recipe will taste just like your favorite Chinese restaurant's egg drop soup (maybe a little better). It's delicious, and can be made in minutes.

Provided by Bill

Categories     Soups and Stocks

Time 15m

Number Of Ingredients 9

4 cups chicken stock ((about 1 liter, organic or homemade preferred!))
1/2 teaspoon sesame oil
3/4 teaspoon salt
1/8 teaspoon sugar
1/8 teaspoon white pepper
1/2 teaspoon turmeric
3 tablespoons cornstarch ((mixed with 1/3 cup water))
3 eggs ((lightly beaten))
1 scallion ((chopped))

Steps:

  • Bring the chicken stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, and white pepper. Add in the turmeric or 5 drops of yellow food coloring, if using. This will give the soup that rich restaurant-style yellow color, but it is optional. Taste the soup, and adjust the seasoning if needed.
  • Next add the cornstarch and water mixture. Make sure the cornstarch and water is mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry, or you'll get clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple small batches, let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking.
  • Now we're ready for the most exciting part: the egg. This recipe calls for the egg to be lightly beaten, which results in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large "egg flowers" or small egg flowers (i.e. swirly bits of egg). Use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all.
  • Ladle the soup into bowls, top with scallions, and serve!

Nutrition Facts : Calories 109 kcal, Carbohydrate 10 g, Protein 7 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 87 mg, Sodium 551 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

CHICKEN EGG-DROP SOUP



Chicken Egg-Drop Soup image

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 10

4 cups low-sodium chicken broth
1 1-inch piece ginger, thinly sliced
4 scallions, roughly chopped
2 tablespoons mirin (sweet rice wine) or dry sherry
1/2 pound skinless, boneless chicken breasts, cut into 1/4-inch cubes
1 teaspoon toasted sesame oil
4 tablespoons cornstarch
Kosher salt and freshly ground white pepper
3 large eggs, well beaten
1 small bunch watercress, tough stems removed

Steps:

  • Bring the chicken broth, ginger and scallions to a boil in a saucepan. Cover, reduce the heat to medium low and simmer 20 minutes. Remove from the heat and strain into a large bowl; discard the ginger and scallions. Return the broth to the saucepan and stir in the mirin. Meanwhile, toss the chicken, sesame oil, 1 tablespoon cornstarch, 1/2 teaspoon salt and 1/2 teaspoon white pepper in a bowl. Refrigerate until ready to use. Dissolve the remaining 3 tablespoons cornstarch in 1/4 cup water. Return the broth to a simmer over medium heat. Add the cornstarch mixture and cook, stirring, until glossy and slightly thickened, about 4 minutes. Add the chicken and simmer until cooked through, 1 to 2 minutes. Drizzle the eggs into the soup a little at a time, creating thin sheets of cooked egg. Gently stir in the watercress. Divide the soup among bowls.
  • Photograph by Con Poulos

Nutrition Facts : Calories 206 calorie, Fat 8 grams, SaturatedFat 2 grams, Cholesterol 176 milligrams, Sodium 320 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 22 grams, Sugar 1 grams

CHINESE EGG DROP SOUP WITH NOODLES



Chinese Egg Drop Soup with Noodles image

Categories     Soup/Stew     Egg     Pasta     Quick & Easy     Winter     Noodle     Simmer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

5 cups chicken stock, or 4 cups chicken broth plus 1 cup water
1 teaspoon soy sauce
2 tablespoons medium-dry Sherry
1 (2-inch) piece fresh ginger, thinly sliced
1 garlic clove, smashed
1 cup dried fine egg noodles (1 oz)
2 large eggs, lightly beaten
1 to 2 scallions, thinly sliced
1 1/2 teaspoons Asian sesame oil, or to taste

Steps:

  • Bring stock, soy sauce, Sherry, ginger, and garlic to a boil in a 2-quart heavy saucepan. Remove ginger and garlic with a slotted spoon and discard. Stir in noodles and simmer, uncovered, until tender, about 4 minutes. Stirring soup in a circular motion, add eggs in a slow, steady stream. Simmer, undisturbed, until strands of egg are cooked, about 1 minute. Remove from heat and stir in scallions (to taste) and sesame oil. Season with salt.

SCALLION EGG DROP SOUP



Scallion Egg Drop Soup image

Make this five-ingredient soup your new go-to for busy weeknights-ready in 15 minutes!

Provided by Molly Yeh

Categories     Side Dish

Time 15m

Yield 2

Number Of Ingredients 6

1 carton (32 oz) Progresso™ chicken broth (4 cups)
3 stalks scallions, chopped
Soy sauce, to taste
3 eggs, beaten
2 teaspoons cornstarch
Black pepper and crushed red pepper, to taste

Steps:

  • In 3-quart saucepan, heat broth, scallions and soy sauce to simmering. Set aside 2 tablespoons broth. With soup simmering, drizzle in beaten eggs as you lightly stir them in. The eggs will cook within seconds.
  • Mix cornstarch into reserved broth to create a slurry. Gently stir slurry into soup so it thickens slightly.
  • Add peppers to taste, and enjoy!

Nutrition Facts : ServingSize 1 Serving

Tips:

  • To make the soup extra flavorful, use homemade chicken stock. If you don't have time to make your own, you can use store-bought chicken broth, but be sure to choose a low-sodium variety.
  • For a vegetarian version of the soup, omit the chicken and use vegetable broth instead. You can also add more vegetables, such as carrots, celery, or bok choy.
  • If you like your soup with a little bit of a kick, add a pinch of red pepper flakes or Sriracha sauce.
  • For a thicker soup, add a cornstarch slurry (equal parts cornstarch and water) to the soup and bring to a boil, stirring constantly. Reduce heat and simmer for 1-2 minutes, or until the soup has thickened to your desired consistency.
  • Serve the soup immediately, garnished with green onions, cilantro, and a drizzle of sesame oil.

Conclusion:

Ginger scallion egg drop soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. It is also a great way to use up leftover chicken or vegetables. With its simple ingredients and flavorful broth, this soup is sure to become a family favorite.

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