Egg Drop Soup with Shredded Chicken (39g Protein)
Egg drop soup from a takeout menu is a starter. This one is dinner: the same silky ribbons, plus a whole poached chicken breast per person, which lands at 39g of protein for about 310 calories. It is the recipe I make when I want to eat light without eating sad.
Why this works
The slurry goes in before the egg, and that order matters. Slightly thickened stock suspends the egg as it sets, which is what creates ribbons instead of scrambled bits sinking to the bottom. And the heat goes off before the egg goes in; residual heat sets it gently. Pour thin, pour slow.
Ingredient notes
Stock quality is the ceiling here since it is 90 percent of the soup. Boxed stock works, but add the ginger slices and let them simmer the whole time to wake it up. White pepper is not optional; it is the signature flavor of this soup and black pepper is not the same thing.
Egg Drop Soup with Shredded Chicken
Ingredients
Method
- Bring the stock to a bare simmer with the ginger. Slide in the chicken breasts and poach gently for 12 to 14 minutes until just cooked. Do not boil; boiled breast is dry breast.
- Lift the chicken out, rest 5 minutes, then shred with two forks.
- Stir the cornstarch slurry into the simmering stock until it turns lightly silky.
- Kill the heat. Stir the soup in a slow circle and pour the beaten egg in a thin stream against the direction of the swirl. Ribbons, not clouds.
- Return the chicken, season with white pepper and salt to taste, finish with sesame oil and scallions.
Tips and storage
This keeps 3 days in the fridge and the egg holds up better than you would expect. Reheat gently on the stove; a hard microwave boil breaks the silkiness. To stretch it into a bigger meal, add corn kernels with the chicken or serve over a scoop of rice.
