Ginger Scallion Egg-Drop Soup
A comforting Chinese-inspired soup featuring tender chicken, eggs, and aromatic ginger in a flavorful broth, garnished with fresh scallions and a drizzle of sesame oil.
Ingredients
- •6 whole scallions
- •2 cups water
- •1½ cups reduced-sodium chicken broth
- •1 piece peeled ginger
- •1 piece skinless boneless chicken breast
- •2 large eggs
- •¼ teaspoon white pepper
- •1 teaspoon Asian sesame oil
Cooking Instructions
- 1.
Smash 3 scallions and cut into 2-inch pieces, then put in a 2-quart saucepan with water, broth, ginger, and 3/4 teaspoon salt. Bring to a simmer, then poach chicken at a bare simmer, uncovered, until just cooked through, 12 to 15 minutes. Transfer chicken to a cutting board and let broth steep, covered, 10 minutes.
25 min
- 2.
Meanwhile, chop remaining 3 scallions and shred chicken.
5 min
- 3.
Discard scallions and ginger from broth and bring to a brisk simmer. Add beaten eggs in a slow stream, stirring constantly. Remove from heat and stir in scallions, chicken, and white pepper (if using). Serve drizzled with sesame oil.
5 min
