Japanese Egg Drop Soup
Makes 4 servings
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ounces boneless skinless chicken breast, cut into 1-1/2×1/2×1/2-inch pieces
teaspoon plus pinch salt
(1-inch) piece carrot, cut into 1/8-inch-thick slices
cups fish stock
teaspoon reduced-sodium soy sauce
eggs, lightly beaten
Combine chicken, sake and pinch of salt in small bowl; set aside.
Place water and 1/4 teaspoon salt in small saucepan. Bring to a boil over medium heat; add carrot slices. Cook 2 minutes; drain.
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.
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.
Place 2 carrot slices in each of 4 individual soup bowls. Ladle about 1 cup soup over carrots in each bowl.
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