![Egg Drop Dumpling Soup in a textured bowl](https://cdn.statically.io/img/assets.epicurious.com/photos/661e509d86e279a043f35023/1:1/w_2560%2Cc_limit/20240214-0524-DIS-0496.jpg)
Here is a soup high on comfort and low on effort, taking cues from classic Chinese egg drop soup, Korean manduguk dumpling soup, and even Italian stracciatella egg soup. It all comes together shockingly fast (no really, not much longer than it would take you to prepare instant ramen!). Give it up for your grocery short-cut favorites: boxed stock, frozen dumplings, and bagged spinach. Soy sauce, fish sauce, and toasted sesame oil provide umami and depth that belie the quick cooking time. The key to creating feathery, silky ribbons of egg (instead of tough and stringy ones) lies in the slurry: Whisk a teaspoon of cornstarch or potato starch in water until fully dissolved and blend it into your egg mixture before pouring into the soup.
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What you’ll need
Dutch Oven
$80 At Amazon
Pyrex 4-Cup Measuring Cup
$8 At Bed Bath and Beyond
Whisk
$12 $11 At Amazon
Recipe information
Total Time
20 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Remove dark green tops from 4 scallions and thinly slice; set aside for serving. Chop white and pale green parts and transfer to a medium Dutch oven. Pour in 4 cups low-sodium chicken or other broth and 2 cups water; reserve measuring glass for whisking eggs. Set pot over high heat and bring liquid to a boil.
Step 2
Meanwhile, whisk 1 tsp. cornstarch or potato starch and 2 Tbsp. water in a small bowl until starch is dissolved. Whisk 2 large eggs and a pinch of kosher salt in reserved measuring glass until eggs are well blended. Whisk slurry into eggs, then set aside.
Step 3
Carefully add 10–12 oz. frozen dumplings of choice to pot and stir to separate any dumplings that might be sticking together. Cook until dumplings are halfway cooked through, about half the cook time of the package directions (1–2 minutes for most brands).
Step 4
Reduce heat to medium-low and add one 5-oz. bag baby spinach, carefully submerging leaves, and cook, stirring gently so as not to break any dumplings, just until wilted, about 30 seconds.
Step 5
Stir 2 Tbsp. low-sodium soy sauce and 1 Tbsp. fish sauce into soup. Taste and add more soy sauce and/or season with salt if needed.
Step 6
Reduce heat to low. Give reserved egg mixture a brief stir just to reincorporate slurry if needed, then gradually pour into soup in a steady stream, stirring constantly to incorporate. Remove pot from heat. Scatter reserved scallion tops over soup, then drizzle with 1 Tbsp. toasted sesame oil.
Step 7
Ladle soup into shallow bowls, making sure to distribute dumplings among the bowls as evenly as possible.
Leave a Review
Reviews (3)
Back to TopI followed the recipe closely. I basically liked it (the egg slurry worked well), but thought it was missing something - maybe ginger? Garlic? Garnish of julienned carrots and/or cucumber or radish?
Momma P
Maine
4/28/2024
Very very good for the amount of time, ingredients, and effort into making this. I blanched the spinach before adding, and just skipped the 30s cooking step and turned out fantastic.
Cam
4/26/2024