Every season is soup season! Whether you need something refreshing when it gets warmer outside or would love to cuddle with a hot soup on a chilly winter night, soups are the ultimate comfort food. Plus, it makes for the perfect weeknight meal when they’re quick and easy to prep. This egg drop soup recipe ticks all boxes. Here’s how to make it!
Egg Drop Soup: Ingredients
For up to four servings and about 20 min total cooking time, you’ll need the following ingredients:
- 4 large eggs, beaten well
- 3 medium heads baby bok choy (14 oz), stems sliced and leaves halved
- 4 scallions, thinly sliced; greens and whites separated
- 5 c. bone or veg broth
- 1 ½ c. cooked long-grain brown rice (from ½ cup raw)
- 2 tbsp. fish sauce
- 2 tbsp. toasted sesame oil, divided
- 2 tsp. grated ginger
- 2 tsp. thinly sliced Fresno or Thai bird chiles
- ¼ tsp. freshly ground pepper
You can make a bigger batch if you have guests over, just make sure to increase the ingredients proportionately.
How to Make This Soup
Step 1 Grab a Dutch oven and heat a tablespoon of sesame oil in it over medium heat. Stir in the grated ginger and scallion whites for about 30 seconds until fragrant. Then, add the bock choy stems and let them cook for about 11-12 minutes.
Step 2 Add the fish sauce, ground pepper, bone/vegetable broth, and cooked rice to the Dutch oven and bring to a boil. Gradually add the bok choy greens and bring to a boil again, then remove it from the heat.
Step 3 Keep stirring the soup in a circular motion. In the meantime, pour the eggs into a thin stream.
Step 4 Serve the soup by drizzling the remaining sesame oil and sprinkling the remaining scallion greens on top. Finish things off with some chili if you’re a fan of spicy food.