Seasoned with ginger, shallots, carrots and scallions, this egg drop soup is deeply aromatic. Take care to choose a good rich stock like this Asian-inspired chicken foot stock which combines chilies, lemongrass and garlic.
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Course: Soup
Cuisine: American
Author: Jenny McGruther
Ingredients
2tablespoonrendered duck fat or coconut oil
½poundduck meat(sliced thin)
1inchknob ginger(peeled and cut into matchsticks)
3carrots(scraped and cut into matchsticks)
2shallots(peeled and sliced thin)
½lbmushrooms(sliced thin, any will do, shiitakes are nice but I used trumpet)
2quartduck stock or chicken feet stock
3eggs(beaten)
3scallions(finely sliced)
Instructions
Melt coconut oil in a heavy-bottomed stock pot over a moderately high flame and toss in sliced duck meat. Stir fry the duck meat in coconut oil until cooked through, about four to five minutes. Transfer the duck meat to a plate and add mushrooms, ginger, carrots and shallot to the pot, stirring frequently until they release their aroma.
Return cooked duck meat to the pot and pour two quarts stock into the pot. Bring to a boil and simmer for twenty minutes.
Increase the heat and bring the soup to a brisk boil. Pour beaten eggs into the pot in a very thin stream, stir the soup and give the soup a stir before garnishing with finely sliced scallions.