Japanese Egg Drop Soup
Browse the recipe Japanese Egg Drop Soup
YIELD Makes 4 servings
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INGREDIENTS
| 3 | ounces boneless skinless chicken breast, cut into 1-1/2X1/2X1/2-inch pieces |
| 1 | teaspoon sake |
| 1/2 | teaspoon plus pinch salt |
| 3/4 | cup water |
| 1 | (1-inch) piece carrot, cut into 1/8-inch-thick slices |
| 4 | cups fish stock |
| 1 | teaspoon reduced-sodium soy sauce |
| 2 | eggs, lightly beaten |
PREPARATION:
- Combine chicken, sake and pinch of salt in small bowl; set aside.
- Place water and 1/4 teaspoon salt in small saucepan. Bring to a boil over medium heat; add carrot slices. Cook 2 minutes; drain.
- Place fish stock in 3-quart saucepan; bring to a boil over medium-high heat. Add remaining 1/4 teaspoon salt, soy sauce and chicken. Reduce heat to medium; boil 2 minutes.
- Slowly pour about 1/3 of eggs at a time into boiling soup, stirring constantly. Return soup to a boil after each addition. Remove from heat immediately after last egg "threads" form.
- Place 2 carrot slices in each of 4 individual soup bowls. Ladle about 1 cup soup over carrots in each bowl.
This recipe appears in:
Asian