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Wilted greens egg drop soup

Brothy, gingery, and secretly very nourishing

⏱️ Time estimate: about 30 minutes

A vegetarian egg drop soup built on a quick miso-ginger-garlic broth, with kale, soft egg ribbons, poached eggs, white rice, and a hit of chili crisp at the end.

Wilted greens egg drop soup with rice and chili crisp

Ingredients

  • 1 cup white rice, for serving
  • 8 ounces lacinato kale, ribs removed
  • 8 large eggs
  • 2 tablespoons white miso paste
  • 1 tablespoon Better Than Bouillon vegetable stock paste
  • 1 tablespoon freshly grated ginger
  • 3 garlic cloves, grated
  • 1 teaspoon sesame oil
  • 1 tablespoon avocado oil
  • 8 cups water
  • Diamond Crystal kosher salt
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 2 tablespoons chili crisp, for serving

Instructions

  1. Cook the rice. Prepare the rice according to the package directions and set it aside.
  2. Prep the greens. Tear the kale into bite-size pieces, wash it well, and set it aside.
  3. Beat part of the eggs. Whisk 4 eggs in a small bowl and keep the other 4 whole for poaching later.
  4. Make the broth paste. In another small bowl, mash together the miso, Better Than Bouillon, grated ginger, and grated garlic.
  5. Toast the paste. Set a large stockpot over medium heat. Add the sesame oil and avocado oil, then add the miso mixture and cook for 1 to 2 minutes, stirring often, until fragrant.
  6. Build the broth. Pour in the water while stirring to dissolve the paste into the broth. Bring to a simmer and season with salt to taste.
  7. Create the egg ribbons. Slowly drizzle in the beaten eggs. A thicker stream makes larger ribbons, while a thin steady stream makes finer ribbons.
  8. Poach the remaining eggs. Swirl the broth to create a vortex, then crack in the 4 remaining eggs. Poach for about 4 minutes, or until the whites are set.
  9. Wilt the greens. Take the pot off the heat, gently stir in the kale, cover, and let it wilt for about 2 minutes.
  10. Finish the soup. Taste and season with the rice vinegar and soy sauce, plus more salt if needed.
  11. Serve. Spoon rice into bowls, ladle the soup over top with one poached egg per serving, and finish with chili crisp.

Greens note: kale holds up beautifully here, but spinach or chard will also work if that is what you have lurking in the fridge.