Enjoy this classic soup with a bright and filling addition. Using frozen edamame saves time by avoiding the peeling of the soybeans. Slideshow:  More Warming Soup Recipes 

Ian Knauer
October 2014

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© Ian Knauer

Recipe Summary

active:
15 mins
total:
15 mins
Yield:
Makes about 8 cups
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Ingredients

Ingredient Checklist

Directions

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

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  • 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. 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.

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

  • Serve the soup topped with the scallions.

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