Best Scallion Egg Drop Soup Recipes

Ginger Scallion Egg-Drop Soup image

Provided by Melissa Roberts

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

Number Of Ingredients 9

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 image

Provided by Molly Yeh

Categories Side Dish

Time 15m

Yield 2

Number Of Ingredients 6

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

Ginger Scallion Egg Drop Soup image

Categories Egg

Number Of Ingredients 12

3 tablespoons EVOO
3 tablespoons Minced/ground ginger
1 teaspoon Red pepper flakes
2.5 tablespoons Sherry vinegar
4 tablespoons Low-sodium soy sauce
8 cups Broth
2 cups Water
3/4 cup Dried seaweed ribbons
4 Eggs, lightly beaten
2 Zucchini
2 cups Scallions, chopped
1 teaspoon ground pepper

Steps:

Heat oil in large saucepan over medium heat.
When oil is shimmering add the ginger and cook for 1 minute, stirring frequently.
Increase heat to High and add red pepper flakes, sherry vinegar, soy sauce, broth and water.
Bring broth to a boil, add seaweed.
Slowly pour in the egg while rapidly stirring.
Add the zucchini noodles, scallions and pepper and cook for about 2 minutes.
Transfer to bowl and serve.