Nourishment for the bedridden, or a quick, light supper. Delicious in either case.
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Ingredients
- 1 19 ounce can Ready to eat Chicken Broth or 1 3/4 cups home-made
- 2 Green onions whites chopped, greens thinly sliced
- 1 Tbsp Fresh ginger roughly chopped
- 1 clove Garlic smashed
- 1 tsp Rice Wine Vinegar
- 1 tsp Mirin
- 2 tsp Cornstarch
- 1 Large Egg
Instructions
- Reserve 2 Tbsp chicken broth. Bring remaining broth to a boil in a small saucepan.
- Reserve some sliced green onion for garnish. Add remaining green onion, ginger, garlic, vinegar and mirin to the broth in the saucepan. Reduce heat to a bare simmer. Simmer, covered, for 20 minutes to extract flavors.
- Strain broth to remove solids. Return broth to the saucepan over medium heat.
- Make a slurry of the cornstarch and reserved chicken broth. Add the slurry to the simmering broth, stirring until it becomes clear and thickens slightly. Continue to simmer for 5 minutes.
- In a small bowl, beat egg with a fork. Remove broth from the heat and stir. Drizzle beaten egg into hot soup in a thin stream, moving the stream across the surface of the soup to make streamers, rather than clumps. Still off-heat, cover the pot for 1 minute while preparing optional garnishes.
- In the serving bowl, gently heat cooked chicken and corn kernels (if using) in the microwave for 20 - 30 seconds, if required.
- Gently pour soup over chicken and corn. Garnish with reserved green onions.
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