from the kitchen of Chef Chris Mejia
This recipe serves 4
Equipment Needed
1 – Medium Cooking Pot
2 – Small Mixing Bowl
3 – Serving Bowls
Ingredients
| Amount | Unit | Ingredients |
| 4 | cups | Chicken broth |
| 1 | tsp | Sea salt |
| 1/2 | tsp | White pepper |
| 1 | tbsp | Mirin |
| 1 | tbsp | Soy sauce |
| 2 | whole | Eggs, room temperature |
| 2 | tbsp | Grated fresh ginger |
| 2 | Scallions, green parts only, thinly sliced |
Instructions
- In a medium-sized pot, bring both to a simmer over medium-high heat.
- Stir in the sea salt, white pepper, mirin, and soy sauce. Adjust the heat to low.
- In a small bowl, whisk the eggs until frothy.
- Spoon the eggs gently onto the soup, trying to keep them on the surface.
- Cook on low heat for roughly 2 minutes until eggs are set.
- Spoon the soup into serving bowls.
- Squeeze the ginger over the bowl to add a few drops of ginger juice into each bowl and then garnish with scallions.
- Enjoy!
“When I lived in Alaska, the roads would close periodically due to snow. This made travel to the store somewhat difficult. My neighbor had a heated hen coop and would give me eggs pretty regularly in exchange for meal or labor. This was fine, until I got sick of eating omelets and frittatas. I started making this soup as I was able to use up both the eggs and chicken.”
Christopher Mejia