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.

Disclaimer: Opinions expressed here are those of the writers and do not reflect those of Capitalbay. Capitalbay accepts no responsibility legal or otherwise for their accuracy of content. Please report any inappropriate content to us, and we will evaluate it as a matter of priority.
What's next
By Erin B 10/15/2012 08:58:00
View All