The addition of cool cucumber gives this classic winter soup a fresh flavor. If you don’t have seasoned rice wine vinegar, you can substitute with apple cider vinegar.
Slideshow: More Warming Soup Recipes
6 cups chicken stock
1 tablespoon finely grated fresh ginger
1 tablespoon soy sauce
1 1/2 tablespoons corn starch
3 large eggs
1 tablespoon toasted sesame oil
1/2 small shallot, minced
1 tablespoon seasoned rice wine vinegar
1/2 a medium cucumber, peeled and sliced
2 tablespoons dill fronds
Freshly ground black pepper
How to Make It
Bring the stock, ginger, and 1 teaspoon salt and 1/2 teaspoon pepper to a boil in a medium saucepan.
Stir together the soy and corn starch, then whisk into the broth and boil until the soup is slightly thickened, 1 to 2 minutes. Remove the saucepan from heat.
Whisk together the eggs, sesame oil, and 1/2 teaspoon salt, then pour the eggs into the hot broth in a slow stream, whisking constantly to scatter the eggs as they cook.
Season the soup with salt to taste. Stir together the shallot, vinegar, cucumber, dill, and 1/4 teaspoon each salt and pepper and serve the salad with the soup.
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