Egg Drop Soup Recipe from Ris Restaurant | Tasting Table
Prep Time:
Cook Time:
30 minutes
Servings:
12 Servings
Ingredients
  • 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
  • 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.