Spinach Egg Drop Soup

Recipe by fishywitch
READY IN: 16mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 5
    cups chicken stock (can use low sodium)
  • 3
    inches piece fresh ginger (2 inches thinly sliced, 1 inch peeled and julienned)
  • 2
    large eggs, lightly beaten
  • 2
    cups packed spinach leaves, with stems
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DIRECTIONS

  • 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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