Name: Ginger Scallion Egg-Drop Soup
Cook time: 15 min
Total time: 45 min
Yield: Makes 2 servings (light main course) or 4 servings (first course)
Ingredients: 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 ounces); 2 large eggs, lightly beaten; 1/4 teaspoon white pepper (optional); Asian sesame oil

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Ginger Scallion Egg-Drop SoupStephanie Foley

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.

Recipe notes

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