Ginger Scallion Egg-Drop Soup
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings (light main course) or 4 servings (first course)
- 2 cups water
- 2 large eggs, lightly beaten
- asian sesame oil
- Carbohydrate 6 g(2%)
- Cholesterol 258 mg(86%)
- Fat 16 g(24%)
- Fiber 1 g(5%)
- Protein 32 g(64%)
- Saturated Fat 3 g(17%)
- Sodium 549 mg(23%)
- Calories 298
Preparation 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. Meanwhile, chop remaining 3 scallions and shred chicken. 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.
Preparation 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. Meanwhile, chop remaining 3 scallions and shred chicken. 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.
