Egg Drop Soup

Egg Drop Soup
Egg Drop Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    quart chicken stock

  • 2

    cups water

  • A few stems lemongrass cut into 3-inch lengths

  • 1

    large clove garlic, crushed

  • 1

    chile pepper, split

  • 1

    (3 to 4-inch) piece fresh ginger

  • 2

    extra-large eggs

  • 4

    scallions, thinly sliced on an angle

  • 2

    cups thinly shredded rainbow chard, packed

Directions

In a saucepot add the stock, water, lemongrass, garlic, chile pepper, and a couple inches of thick-sliced ginger. Bring to a boil; reduce heat to simmer and cover, steeping the flavor into the broth for 5 to 6 minutes. Strain the broth or skim out the flavorings with a slotted spoon. Reduce the heat to low and slice 1-inch peeled ginger into thin matchsticks and stir into the clear broth. Beat the eggs and then swirl slowly into the broth to create egg ribbons. Add the scallions and wilt in the chard. Remove from heat and serve in bowls immediately.

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