Active Time
15 MIN
Total Time
15 MIN
Yield
Serves : Makes about 8 cups
© Ian Knauer

How to Make It

Step 1    

Bring the stock, ginger, and 1 teaspoon salt and 1/2 teaspoon pepper to a boil in a medium saucepan.

Step 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.

Step 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.

Step 4    

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

Step 5    

Serve the soup topped with the scallions.

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