Chicken and wakame egg drop soup
The brininess of seaweed and light crunch of wood ears turn a simple egg drop soup into a symphony of flavors and textures.
Servings 6 people
Ingredients
- 10 grams dried shredded wood ears (0.3 oz)
- 10 grams dried wakame (0.3 oz)
- 4 chicken thigh fillets minced
- 6 to 8 cups chicken bone broth
- salt
- pepper
- 2 teaspoons cornstarch
- 2 large eggs beaten
- 2 tablespoons finely sliced scallions
Instructions
- Soak the wood ears and wakame in hot water for ten minutes or until fully hydrated.
- Squeeze the wakame (do not discard the soaking water) and thinly slice.
- Heat the chicken bone broth in a pot and bring to the boil.
- Strain the wood ears (again, save the soaking water) and drop into the broth.
- Stir the minced chicken thigh fillets into the broth.
- Bring to the boil, lower the heat and simmer for five minutes.
- Taste the broth. Add salt and pepper, as needed.
- Disperse the cornstarch in the soaking water of the wood ears and wakame, and stir into the pot.
- Cook, stirring occasionally, until the broth is clear and slightly thickened.
- Stir in the wakame.
- Turn off the heat, pour in the eggs and stir.
- Taste the broth one last time, and adjust the seasonings, if needed.
- Sprinkle in sliced scallions before serving your chicken and wakame egg drop soup.