GINGER SCALLION EGG DROP SOUP

By BobD

Ingredients

• 4 SERVINGS
• 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

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 1

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.