Chicken Egg Drop Soup
egg drop soup with chicken breast
Yield
8 servingsPrep
35 minCook
25 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.9 | l |
chicken broth
|
|
| 2 | inch |
ginger
thinly sliced |
*
|
| 4 |
scallions, spring or green onions
|
*
|
|
| 3E+1 | ml |
mirin (sweet seasoning)
|
*
|
| 453.6 | g |
chicken
skinless and boneless |
|
| 5 | ml |
sesame oil
|
|
| 1.2E+2 | ml |
cornstarch
|
|
| 0 |
kosher salt
|
*
|
|
| 0 |
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.
