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Spinach Egg Drop Soup

Spinach Egg Drop Soup created by Garden Gate Kate

From Food and Wine magazine. Includes ginger. Quick and good.

Ready In:
16mins
Serves:
Units:

ingredients

  • 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

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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RECIPE MADE WITH LOVE BY

@fishywitch
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@fishywitch
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"From Food and Wine magazine. Includes ginger. Quick and good."
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  1. Garden Gate Kate
    Spinach Egg Drop Soup Created by Garden Gate Kate
    Reply
  2. Garden Gate Kate
    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
  3. fishywitch
    From Food and Wine magazine. Includes ginger. Quick and good.
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