Best 2 Scallion Egg Drop Soup Recipes

Scallion egg drop soup is a classic Chinese soup that is enjoyed by people of all ages. It is a simple soup to make, and it can be prepared in just a few minutes. The soup is made with a combination of chicken broth, eggs, scallions, and ginger. The eggs are beaten and then drizzled into the hot broth, creating delicate ribbons of egg. The soup is then garnished with scallions and served hot. The soup is not only delicious, but it is also very nutritious. It is a good source of protein, vitamins, and minerals. Here we introduce the best and easiest recipe to cook the scallion egg drop soup.

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GINGER SCALLION EGG-DROP SOUP

Ginger Scallion Egg-Drop Soup image

Provided by Melissa Roberts

Categories Soup/Stew Chicken Egg Ginger Poach Quick & Easy Green Onion/Scallion Gourmet

Yield Makes 2 servings (light main course) or 4 servings (first course)

Number Of Ingredients 9

Ingredients

6 scallions, divided
2 cups water
1 1/2 cups reduced-sodium chicken broth
1 (2-inch) piece peeled ginger, sliced
1 skinless boneless chicken breast half (6 to 8 ounces)
2 large eggs, lightly beaten
1/4 teaspoon white pepper (optional)
Accompaniment:
Asian sesame oil

Steps:

Smash 3 scallions and cut into 2-inch pieces, then put in a 2-quart saucepan with water, broth, ginger, and 3/4 teaspoon salt. Bring to a simmer, then poach chicken at a bare simmer, uncovered, until just cooked through, 12 to 15 minutes. Transfer chicken to a cutting board and let broth steep, covered, 10 minutes.
Meanwhile, chop remaining 3 scallions and shred chicken.
Discard scallions and ginger from broth and bring to a brisk simmer. Add beaten eggs in a slow stream, stirring constantly. Remove from heat and stir in scallions, chicken, and white pepper (if using). Serve drizzled with sesame oil.

SCALLION EGG DROP SOUP

Scallion Egg Drop Soup image

Make this five-ingredient soup your new go-to for busy weeknights-ready in 15 minutes!

Provided by Molly Yeh

Categories Side Dish

Time 15m

Yield 2

Number Of Ingredients 6

Ingredients

1 carton (32 oz) Progresso™ chicken broth (4 cups)
3 stalks scallions, chopped
Soy sauce, to taste
3 eggs, beaten
2 teaspoons cornstarch
Black pepper and crushed red pepper, to taste

Steps:

In 3-quart saucepan, heat broth, scallions and soy sauce to simmering. Set aside 2 tablespoons broth. With soup simmering, drizzle in beaten eggs as you lightly stir them in. The eggs will cook within seconds.
Mix cornstarch into reserved broth to create a slurry. Gently stir slurry into soup so it thickens slightly.
Add peppers to taste, and enjoy!

Nutrition Facts : ServingSize 1 Serving

Tips:

Use high-quality ingredients. Fresh scallions, eggs, and chicken broth will make a big difference in the flavor of your soup.
Don't overcrowd the pan. When adding the eggs to the soup, make sure to do so slowly and in a thin stream. This will help prevent the eggs from clumping together.
Cook the eggs until they are just set. You don't want to overcook the eggs, or they will become tough. Once they are cooked through, remove them from the soup and set them aside.
Add the scallions at the end. This will help them retain their color and flavor.
Season to taste. Add salt, pepper, and other seasonings to taste. You may also want to add a squeeze of lemon juice or a dash of hot sauce.

Conclusion:

Scallion egg drop soup is a delicious, easy-to-make soup that can be enjoyed by people of all ages. It is a great way to use up leftover chicken broth, and it is also a good source of protein and vegetables. Follow these tips to make the best scallion egg drop soup possible.