Egg Drop Soup with Cucumber Dill Salad

The addition of cool cucumber gives this classic winter soup a fresh flavor. If you don’t have seasoned rice wine vinegar, you can substitute with apple cider vinegar.

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  • Servings: Serves 6

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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
  • 1/2 small shallot, minced
  • 1 tablespoon seasoned rice wine vinegar
  • 1/2 a medium cucumber, peeled and sliced
  • 2 tablespoons dill fronds
  • 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. Remove the saucepan from heat.

  3. 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. Season the soup with salt to taste. Stir together the shallot, vinegar, cucumber, dill, and 1/4 teaspoon each salt and pepper and serve the salad with the soup.

Contributed By Photo © Ian Knauer Published September 2014

1054429 recipes/egg-drop-soup-cucumber-dill-salad 2015-11-23T22:08:29+00:00 Ian Knauer basic-easy|soups-and-stews|winter|appetizers-starters|lunch september-2014 recipes,egg-drop-soup-cucumber-dill-salad 1054429

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