Hearty Irish Egg Drop Soup


  • 2 cups chicken broth
  • 1 potato, chopped
  • 1/4 teaspoon minced fresh ginger root
  • 1 splash soy sauce
  • 1 small tomato, chopped
  • 1/2 green onion, chopped
  • 1 egg, beaten


Combine the chicken broth, chopped potato, ginger root, and soy sauce in a saucepan over medium heat; bring to a boil, reduce heat to medium-low, and simmer until the potato is tender, about 10 minutes.

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Stir the chopped tomato and green onion through the potato mixture. Increase heat to medium-high and bring the mixture to a boil.

Remove the saucepan from the heat and immediately stir the egg into the mixture until the egg cooks into thin ribbons throughout the soup.