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Chicken Egg Drop Soup

 

egg drop soup with chicken breast
25

Yield

8

servings

Prep

35

min

Cook

25

min

Ready

60

min

 

Ingredients

8 cups chicken broth
2 inch ginger
thinly sliced
*
4 scallions, spring or green onions
*
2 tablespoons mirin (sweet seasoning)
*
1 pound chicken
skinless and boneless
1 teaspoon sesame oil
8 tablespoons cornstarch
kosher salt
*
white pepper
*
6 large eggs

Directions

Bring pork broth, ginger and green onions to a boil in a saucepan.

Cover, reduce the heat to medium low and simmer 20 minutes.

Remove from heat and strain into a large bowl, discard the ginger and green onions.

Return to broth to the saucepan and stir in the mirin.

Meanwhile, toss the chicken, sesame oil, 2 tbl cornstarch, 1 teaspoon salt anr 1 teaspoon white peppee in a bowl.

Refrigerate until needee.

Dissolve remaining 6 tbl cornstarch in ½ cup water.

Return the broth to a simmer over medium heat.

Add the cornstarch mixture and cook, stirring until glossy and slightly thickened, about 4 min.

Add chicken and simmer until cooked through, 1 to 2 min. drizzle the eggs into the soup a little at a time, ceeating thin sherts of cooked egg.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 343g (12.1 oz)
Amount per Serving
Calories 28336% of calories from fat
 % Daily Value *
Total Fat 11g 18%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 216mg 72%
Sodium 445mg 19%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 0%
Sugars g
Protein 54g
Vitamin A 4% Vitamin C 1%
Calcium 4% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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