Egg Drop Soup

Recipe from Ris Restaurant , Washington, DC

Egg Drop Soup
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Egg Drop Soup
Servings
12
Servings
Ingredients
  • Broth
  • 8 quarts chicken broth¬†
  • 2 whole chickens
  • 2 carrots, roughly chopped
  • 1 onion, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 lemongrass stalk, bruised with the heel of a knife
  • 1 cup peeled ginger, roughly chopped
  • 1 cup soy sauce
  • Salt and freshly ground pepper
  • ¬†
  • Garnish
  • 6 large eggs
  • 4 scallions, finely sliced
  • Fried wonton skins, julienned for garnish
Directions
  1. Combine the chicken stock, chickens, carrots, onion, celery, lemongrass, ginger and soy sauce in a large soup pot. Bring to a boil, then lower to a simmer and cook for two hours. Remove the chickens and set aside. Strain the broth and season with salt and pepper to taste.
  2. Shred the reserved chicken into bite-size pieces and add to the soup. Whisk the eggs into the warmed broth,then garnish with the scallions and fried wonton skins. Serve immediately.
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