Spinach Egg Drop Soup
From Food and Wine magazine. Includes ginger. Quick and good.
- Ready In:
- 5 cups chicken stock (can use low sodium)
- 3 inches piece fresh ginger (2 inches thinly sliced, 1 inch peeled and julienned)
- 1 teaspoon fresh ground white pepper
- 2 large eggs, lightly beaten
- 2 cups packed spinach leaves, with stems
- In medium saucepan, bring the chicken stock to a boil with the sliced ginger and 1/2 teaspoon of the white pepper.
- Cover and simmer over low heat for 5 minutes.
- Strain and return the stock to the saucepan.
- Add the julienned ginger to the stock and return it to a boil. Reduce the heat to low.
- Gently stir in the eggs, breaking them into long strands, and cook for about 30 seconds.
- Stir in the spinach and remove from heat.
- Season with salt and the remaining 1/2 teaspoon white pepper.
- Ladle into bowls and serve immediately.
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The taste of this soup really depends on the quality of chicken stock used. The highly flavorful homemade chicken stock which I used produced a delicious Spinach Egg Drop Soup. My mother always added spinach to her wonton soup so the addition of spinach to egg drop soup seemed natural to me. Next time, I will add a little scallion. Thank you, fishywitch for a new twist on egg drop soup.Reply