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. Slideshow:  More Warming Soup Recipes 

Ian Knauer
September 2014

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© Ian Knauer

Recipe Summary

active:
15 mins
total:
15 mins
Yield:
Serves 6
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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.

  • 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.

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