Ginger Scallion Egg-Drop Soup

Name: Ginger Scallion Egg-Drop Soup
Yield: 4 servings
Ingredients: 1 6 scallions, divided; 1 2 cups water; 1 1 1/2 cups reduced-sodium chicken broth; 1 1 (2-inch) piece peeled ginger, sliced; 1 1 skinless boneless chicken breast half (6 to 8 ounces); 1 2 large eggs, lightly beaten; 1 1/4 teaspoon white pepper (optional); 1 Asian sesame oil

From the kitchen of Carly

Silky egg ribbons drift through a ginger-infused broth, brightened by tender poached chicken and fresh scallions. This clean, warming soup delivers serious comfort with minimal effort, finished with a drizzle of sesame oil for depth.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

16 scallions, divided
12 cups water
11 1/2 cups reduced-sodium chicken broth
11 (2-inch) piece peeled ginger, sliced
11 skinless boneless chicken breast half (6 to 8 ounces)
12 large eggs, lightly beaten
11/4 teaspoon white pepper (optional)
1Asian sesame oil

Instructions

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. 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.