Ginger Scallion Egg-Drop Soup

yield: Makes 2 servings (light main course) or 4 servings (first course)

active time: 15 min

total time: 45 min

It's only natural to use leftover chicken broth (from Blade Steaks with Rosemary White–Bean Purée ) to make chicken soup. But what a soup! Steeping... more ›


6 scallions, divided

2 cups water

1 1/2 cups reduced-sodium chicken broth

1 (2-inch) piece peeled ginger, sliced

1 skinless boneless chicken breast half (6 to 8 ounces)

2 large eggs, lightly beaten

1/4 teaspoon white pepper (optional)


Asian sesame oil


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.

By Erin B 10/15/2012 13:58:00