Photograph by Emma Fishman, food styling by Pearl Jones, prop styling by Sophie Strangio
Not every great chicken soup starts with hours and hours on the stove. This weeknight-friendly version gets a flavor jump-start from ginger that’s thinly sliced, fried until deep brown, and joined by garlic and scallions. While the stock cooks you’ll have enough time to use the rest of your ginger, garlic, and scallions for the crunchy-toasty topping that makes every bowl extra-special.
What you’ll need
Dutch Oven
$133 $80 At Amazon
Instant-Read Thermometer
$35 At Thermoworks
Microplane Grater
$18 At Amazon
Mesh Sieve
$13 At Amazon
