Chicken Egg-Drop Soup

Ingredients (4 Servings)

• 4 cups low-sodium chicken broth
• 1/2kg skinless, boneless chicken breasts, cut into 1/4-inch cubes
• 1 -inch piece ginger, thinly sliced
• 4 scallions, roughly chopped
• 2 tbsp mirin (sweet rice wine) or dry sherry
• 1 tsp toasted sesame oil
• 4 tbsp cornstarch
• Kosher salt and freshly ground white pepper
• 3 large eggs, well beaten
• 1 small bunch watercress, tough stems removed

Directions

• Bring the chicken broth, ginger and scallions to a boil in a saucepan. Cover, reduce the heat to medium low and simmer 20 minutes. Remove from the heat and strain into a large bowl; discard the ginger and scallions. Return the broth to the saucepan and stir in the mirin.
• Meanwhile, toss the chicken, sesame oil, 1 tablespoon cornstarch, 1/2 teaspoon salt and 1/2 teaspoon white pepper in a bowl. Refrigerate until ready to use.
• Dissolve the remaining 3 tablespoons cornstarch in 1/4 cup water. Return the broth to a simmer over medium heat. Add the cornstarch mixture and cook, stirring, until glossy and slightly thickened, about 4 minutes.
• Add the chicken and simmer until cooked through, 1 to 2 minutes. Drizzle the eggs into the soup a little at a time, creating thin sheets of cooked egg. Gently stir in the watercress.Divide the soup among bowls.
  
   

Nutrition

Per Serving:
Calories:-221
Fat:-7 g
Protein:-22 g
Carbohydrate:-12 g
Sugar-:1 g
Fiber:-1 g
Cholesterol:-176 mg
Sodium:-320 m