Vegetarian Chicken Egg Drop Soup
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Learn more →Ingredients
4 servings
For the soup
- 1 lb boneless, skinless chicken breast, thinly sliced
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 6 cups chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 tbsp fresh ginger, peeled and finely grated
- 2 tbsp coconut aminos
- 1 tsp toasted sesame oil
- ½ tsp fine sea salt, plus more to taste
For the slurry
- 3 tbsp rice starch or cornstarch
- 3 tbsp cold water
For the egg ribbons
- 4 large pasteurized eggs, beaten
For serving
- 2 scallions (green tops only), thinly sliced
- 1 tsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Pour the chicken broth into a large saucepan and bring to a gentle boil over medium-high heat. Add the grated ginger, coconut aminos, sesame oil, and ½ tsp salt, then reduce the heat to medium and simmer for 5 minutes until the broth is fragrant.
- 2
Add the sliced chicken breast to the simmering broth. Cook, stirring occasionally, for 6–8 minutes until the chicken is opaque throughout with no pink at the center and registers 165°F (74°C) on an instant-read thermometer.
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