I’m on the verge of getting a cold, and this was just the right soup to help combat it. I basically added some turkey for protein to this recipe. I also poured it over some cooked rice for texture — this is totally optional, but if you go this route, store the rice separately so it doesn’t sop up all the broth if you have any leftovers. Definitely a keeper.
4 cups chicken broth
white pepper, to taste
1 tbsp fresh ginger
6 scallions, white parts and green parts separated, green parts chopped
4 oz ham or bacon (recipe recommends Chinese ham or sausage, but I had regular smoked ham on hand and decided to use it, especially as it’s only for the broth)
1 tbsp plus 1 tsp corn starch
8 oz turkey breast meat (optional), cut into strips
olive oil or bacon fat
Combine broth with pepper, ginger, white parts of scallions and ham. Bring to a simmer for 30 minutes.
While broth is simmering, sautee turkey strips in olive oil (I used a little bacon fat because I had it on hand) until cooked through.
Strain solids from broth. Turn up heat to medium. Combine 1 tbsp cornstarch with 1 tbsp water. Stir in and cook for a minute or two.
Beat eggs with remaining cornstarch. Turn soup to low. Add egg by passing through the tins of a fork. Stir to break up egg a bit.
Stir turkey in and heat through if using. Stir in scallions.
If desired, pour a cup a soup over 1/2 cup of reheated, cooked white rice (I bet a quarter cup would be fine, too).