This soup was simple, quick and satisfying. Perfect for a weeknight winter meal, after a long day at work. It turned out to be a spur of the moment soup when I got home tonight, and strangely enough I had all of these ingredients on hand, which almost never happens to me. I’ll chalk it up to a leap-day miracle (or some pre-birthday luck for this almost leap-year baby).
I ended up cutting the ginger in 1/16-1/8″ slices. Thin enough that the flavor would easily spread though the stock, but thick enough that they would be easy to remove later.
The fresh-cut scallions and white pepper really made the soup. I think that some sliced mushrooms would have also been nice as some of the other epi commenters had noted, but Mike isn’t too fond of fungi so I skipped that.
Ginger Scallion Egg-Drop SoupAdapted slightly from Gourmet | December 2010 Makes 2 servings (light main course) or 4 servings (first course) active time: 15 min – total time: 45 min
6 scallions, divided 2 cups water 2 cups reduced-sodium chicken broth 3/4 teaspoon salt 1 (2-inch) piece peeled ginger, sliced 1 skinless boneless chicken breast half (6 to 8 ounces) 2 large eggs, lightly beaten 1/4 teaspoon white pepper (optional, but highly recommended) Accompaniment: Asian sesame oil Additional white pepper for sprinkling
Smash 3 scallions and cut into 2-inch pieces, then put in a 2-quart saucepan with water, broth, ginger, and 3/4 teaspoon salt. Bring to a simmer, then poach chicken at a bare simmer, uncovered, until just cooked through, 12 to 15 minutes. My chicken breast was just under 8oz, and I found that mine took slightly longer to poach, so I covered it for 5 minutes to help it along. Transfer chicken to a cutting board and let cool slightly. While cooling, let broth steep, covered, 10 minutes.
Meanwhile, slice remaining 3 scallions into rounds and shred chicken.
Discard scallions and ginger from broth and bring to a brisk simmer. Add beaten eggs in a slow stream, stirring constantly with a spoon or fork. Remove from heat and stir in scallions, chicken, and white pepper (if using). Serve drizzled with sesame oil.* Next time, I will also try adding 1 teaspoon of soy sauce to the stock for some additional flavor depth.