2000s Recipes + Menus

Ginger Scallion Egg-Drop Soup

Serves2 (light main course) or 4 (first course)
  • Active time:15 min
  • Start to finish:45 min
December 2008
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 ginger and scallion greens in the stock and then poaching the chicken in it is a quick way to achieve a depth of flavor. The final soup is enriched with silky ribbons of just-cooked eggs, shreds of tender chicken, and fresh rings of scallion. Best of all, this satisfying soup is easy enough to pull together after work.
  • 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 oz)
  • 2 large eggs, lightly beaten
  • 1/4 teaspoon white pepper (optional)
  • Accompaniment:

    Asian sesame oil
  • Smash 3 scallions and cut into 2-inch pieces, then put in a 2-qt saucepan with water, broth, ginger, and 3/4 tsp 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.
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