Edamame Egg Drop Soup

Enjoy this classic soup with a bright and filling addition. Using frozen edamame saves time by avoiding the peeling of the soybeans.

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  • Servings: Makes about 8 cups
KEY: Soup

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  • 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

How to make this recipe

  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. 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.

  4. Stir in the edamame and cook 2 minutes, then season the soup with salt to taste.

  5. Serve the soup topped with the scallions.

Contributed By Photo © Ian Knauer Published October 2014

1054414 recipes/edamame-egg-drop-soup 2015-11-23T22:11:22+00:00 Ian Knauer asian|soups-and-stews|basic-easy october-2014 recipes,edamame-egg-drop-soup 1054414

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