Soups Recipes - Chicken and Egg Drop Soup

Ingredients

• 100 g (31/2 oz) chicken breast, cut into thin strips

• 1tablespoon sake

• 1/2 teaspoon salt

• 1 teaspoon soy sauce

• 1 liter ( 4 cups) Basic Dashi Stock 

• 2 eggs, beaten

• 180 ml (3/4 cup) water

• 8 thin slices carrot, blanched, for garnish

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Method:

1. Place chicken strips in a small bowl and marinate with sake and 1/4 teaspoon salt for 5 to 10 minutes. 

2. Heat Basic Dashi Stock in a saucepan until boiling. Add 1/4 teaspoon salt, soy sauce, and chicken to the Basic Dashi Stock and cook for 1 minute.   

3. Slowly pour one-third of the beaten egg into the soup, stirring constantly; the egg will form "threads" as it cooks. When the soup boils again, add another one-third of the egg, stirring constantly. Bring soup back to a boil, add the final amount of egg and when all the egg cooks, remove from the heat.

4. Ladle soup into four serving bowls and garnish with carrot. Serve immediately.