Ginger Scallion Egg Drop Soup

Warm and soothing egg drop soup

Ginger Scallion Egg Drop Soup

Adapted from Epicurious.com:  http://www.epicurious.com/recipes/food/views/ginger-scallion-egg-drop-soup-358121

Did you ever notice that when you get luncheon specials at a Chinese restaurant you get a choice of soups to go with your main entrée?   The choices are always the same: hot & sour or egg drop soup. Wonton soup if you’re lucky – and fancy.

I almost always go for hot & sour soup because it’s complex and yummy and not something I would make at home (yet). I usually pass on egg drop soup because it’s kind of boring. Don’t get me wrong, I think it tastes really good, but never thought it was anything special. Poor egg drop soup always gets overshadowed by hot & sour and just sort of fades into the background.

One rainy day I was home with my youngest son, who was sick. I wanted to make him a soup with ginger in it since ginger is so good for when you’re feeling crummy and even when you’re not. And I needed to use what seemed like a 10 pound root of ginger I got from Chinatown. I looked through my “No Soup for You!” Pinterest board and found this recipe for Ginger Scallion Egg Drop Soup and decided to give it a try. (On a side note, “Seinfeld” ended almost 20 years ago – I know, I can’t believe it either – and I will still stop and watch an episode or a marathon if I’m flipping channels. Same with “Friends”. And time stops if I catch a “Law & Order” marathon.)

Anyway, I’m glad I gave the soup a try.  

Really simple and easy to make and perfect for a rainy, feeling kind of blah day. Between my son and I, we had enough for the two of us and I could tell he was starting to feel better when he went back for seconds.

After finishing my soup I found myself wanting to apologize to all the luncheon special egg drop soups I rejected in the past for making them feel like second best.

I’ve made this again and doubled the recipe so that there is enough for 4. I doubled everything except the chicken so that it wasn’t overpoweringly a “chicken soup.” This is what I did:

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Ginger Scallion Egg Drop Soup

Ingredients

• 12 scallions, divided
• 4 cups water
• 3 cups reduced-sodium chicken broth
• 1 (4-inch) piece peeled ginger, sliced
• 1 skinless boneless chicken breast half (6 to 8 ounces)
• 2-3 large eggs, lightly beaten
• 1/4 – 1/2 teaspoon white pepper (optional)
Accompaniment:
• Asian sesame oil

Instructions

1. Smash 6 scallions and cut into 2-inch pieces, then put in a 2-quart saucepan with water, broth, ginger, and 1-1/2 teaspoon 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.
2. Meanwhile, chop remaining 6 scallions and shred chicken.
3. Discard scallions and ginger from broth and bring to a brisk simmer. Add beaten eggs in a slow stream, stirring constantly with a fork. Remove from heat and stir in scallions, chicken, and white pepper (if using). Serve drizzled with sesame oil.

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