Authentic Japanese Egg Drop Soup Recipe | Delicate & Flavorful

INGREDIENTS

3 ounces boneless skinless chicken breast, cut into 1-1/2X1/2X1/2-inch pieces 1 teaspoon sake 1/2 teaspoon plus pinch salt 3/4 cup water 1 (1-inch) piece carrot, cut into 1/8-inch-thick slices 4 cups fish stock 1 teaspoon reduced-sodium soy sauce 2 eggs, lightly beaten

PREPARATION:

1. Combine chicken, sake and pinch of salt in small bowl; set aside.
2. Place water and 1/4 teaspoon salt in small saucepan. Bring to a boil over medium heat; add carrot slices. Cook 2 minutes; drain.
3. Place fish stock in 3-quart saucepan; bring to a boil over medium-high heat. Add remaining 1/4 teaspoon salt, soy sauce and chicken. Reduce heat to medium; boil 2 minutes.
4. Slowly pour about 1/3 of eggs at a time into boiling soup, stirring constantly. Return soup to a boil after each addition. Remove from heat immediately after last egg "threads" form.
5. Place 2 carrot slices in each of 4 individual soup bowls. Ladle about 1 cup soup over carrots in each bowl.

This recipe appears in: Asian