Garlic and ginger flavor the broth of this egg drop soup.

Source: EatingWell Magazine, January/February 1996


Read the full recipe after the video.

Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • Crush garlic cloves (do not peel) and ginger slices with the flat of a chef's knife. Crush peppercorns with a heavy saucepan. Trim scallions and separate green and white portions; slice greens and reserve. Tuck the garlic, ginger, peppercorns and some scallion whites into a tea infuser (or cheesecloth bag) and place it in a large saucepan.

  • Pour chicken broth and 1/3 cup rice wine (or sherry) into the saucepan; bring to a boil. Boil, uncovered, until reduced to 4 cups, 15 to 20 minutes, skimming off any froth that rises to the surface. Remove the tea infuser and adjust heat to maintain a simmer.

  • Whisk egg, egg white and the remaining 1 teaspoon rice wine (or sherry) together in a small bowl. Slowly pour a steady stream of the egg mixture into the simmering broth as you stir the soup with a spoon. Remove from the heat, stir in sesame oil and season with ground pepper. Ladle into bowls and serve, garnished with scallion greens.

Nutrition Facts

82 calories; protein 7.3g; carbohydrates 2.5g; sugars 0.9g; fat 2.3g; saturated fat 0.6g; cholesterol 46.5mg; vitamin a iu 67.5IU; vitamin c 1.4mg; folate 16.6mcg; calcium 8.8mg; iron 0.7mg; magnesium 7.2mg; potassium 329.2mg; sodium 828.8mg.

1 fat