Ginger Scallion Egg-Drop Soup

Name: Ginger Scallion Egg-Drop Soup
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

8 ingredients

3 steps

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

Directions

1

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.
2

Meanwhile, chop remaining 3 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. Remove from heat and stir in scallions, chicken, and white pepper (if using). Serve drizzled with sesame oil.