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.
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
What you’ll need
Dutch Oven
$133 $80 At Amazon
4-Cup Measuring Cup
$10 At Amazon
Whisk
$10 At Amazon
Recipe information
Total Time
20 minutes
Yield
4 servings
Ingredients
4
4
1
2
10–12
1
2
1
1
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 (9)
Back to TopSuper easy and delicious. Not sure if fish sauce was necessary, but it worked just fine.
Rojoyo
Seattle
5/19/2024
This recipe is a winner! Easy to prep - you can make simple additions such as frozen shitake mushrooms, leftover chicken, shredded cabbage - use organic potstickers - make it completely organic with all ingredients - Made enough for leftovers! Just as good day two. Completely recommend this foolproof recipe!
Sally L.
Windsor VT
5/17/2024
@Anonymous -- the little green bowl (or cup, I think) looks like it has green tea in it. Looking forward to trying this recipe on a night when I don't have a lot of prep time.
Eric S
Kentucky
5/16/2024
Super easy, delicious light meal on a chilly spring night. I did add some thinly sliced shiitake mushrooms when adding the scallions in the beginning. Used chicken ginger dumplings from Whole Foods. A keeper for sure
M West
Westport CT
5/11/2024
There’s quick recipes, but then there’s this egg drop soup. It really can be thrown together last minute and not feel like a last minute meal. The biggest labor is chopping a few scallions. I am not a big frozen convenience food person, and I don’t like overly salty food, but this didn’t bother me. I imagine it depends on which dumplings you use, etc. I used chicken stock, low sodium soy sauce, and mini wontons. I put the whole bag of wontons in, because I have kids (and I want lots of wontons, too). The eggs make it creamy and the scallions and spinach add some freshness.
Meredith
Tennessee
5/4/2024
I saw this in the magazine and came here looking for an answer. What does that little green bowl have in it?
Anonymous
5/4/2024
I did not think that this improved upon cooking the dumplings according to their instructions (sans soup). Very salty, and fish sauce was overpowering.
Anonymous
Brooklyn, NY
5/4/2024