Peruvian Egg Drop Soup-MainPhoto



  1.  Heat the oil in a large pot over medium heat. Add the leeks, sprinkle with a little salt, and cook until soft and translucent, about 4 minutes. Stir in the garlic and ginger and cook for 1 minute longer.
  2. Pour in the broth and bring it to a boil over high heat. Add the cabbage and potatoes, cover, lower the heat to low, and simmer until the potatoes are just cooked, about 10 minutes. Season with salt and pepper to taste. Drain the vermicelli and add it to the soup along with the chicken. Cover and simmer until the vermicelli is softened and the chicken is cooked through, about 3 minutes.
  3. With the soup at a simmer, slowly pour the beaten egg into the soup in a thin stream. Stir with a fork at the point where the eggs are entering the soup to break up the eggs. Serve the soup topped with a sprinkle of scallions and a drizzle of sesame oil.