Edamame Egg Drop Soup

Name: Edamame Egg Drop Soup
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

10 ingredients

6 steps

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

Directions

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.