Its FREEZING outside!!! It is also the perfect time for big pot of hearty winter soup to warm your soul. This Chicken Ginger Soup recipe was given to me by an ex-chef and good friend after he had tweaked it to perfection! We hope you enjoy it!
Chicken Ginger Soup
(Quantities can easily be doubled or tripled)
2 qts chicken stock
2 chicken breasts, cut into strips
1 large piece of ginger, peeled and roughly chopped (the easiest way to peel ginger is to scrape of the skin with a spoon)
1 small piece of ginger; peeled and julienned finely
1 bunch green onion, you only need the whites
2-3 garlic cloves, whole
mirin (optional but good)
Add the stock to a pot along with the garlic cloves, large piece of ginger, whole scallions, 1/4 cup soy sauce, 2 tablespoons mirin, and 2 tablespoons rice vinegar, and bring to a simmer. The soy sauce is your main salt component so adjust as needed later. Once the liquid is hot, add the chicken in and let it cook for about 30-40 minutes on medium low heat; it shouldn’t be boiling but you want to have a small amount of bubbles.
Next, sift out the chicken and set aside. Then sift out the pieces of ginger, garlic, and scallions, and throw this out. Use two forks to shred the chicken, or cut into smaller pieces, whatever you like. Add in the reserved julienned ginger and about 1 teaspoon of white pepper. In a small bowl whisk the eggs together. Bring the soup up to a boil and stir it rapidly in one direction to get it moving. Slowly pour in the egg mixture while the liquid is moving and continue to stir as the eggs cook. Adjust seasoning, and once it tastes great add in a couple handfuls of spinach and let it wilt. Ta-da!
Serve over cooked soba noodle (cook according to package directions), or not