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Egg Drop Soup with Spinach

Egg Drop Soup with Spinach

Egg Drop Soup with Spinach

By recipes genie | Published on December 29, 2024

Tools & Equipment

1
Medium saucepan
2
Small bowl
3
Whisk
4
Fork
5
Ladle
6
Measuring cups and spoons

Ingredients

Broth

  • 1
    4 cups Chicken broth
  • 2
    1 tablespoon Soy sauce
  • 3
    0.5 teaspoon Sesame oil
  • 4
    0.25 teaspoon Ground white pepper

Eggs

  • 1
    2 Large eggs

Vegetables

  • 1
    2 Cups fresh spinach

Thickener

  • 1
    1 tablespoon Cornstarch
  • 2
    2 tablespoons Water

Directions

1

Simmer the Broth

In a medium saucepan, pour the chicken broth and bring to a gentle simmer over medium heat. A simmer is when small bubbles start to form gently around the edge of the pan.

2

Prepare Cornstarch Slurry

While the broth is heating, whisk together cornstarch and water in a small bowl until smooth. This is your cornstarch slurry. A slurry is a mixture of starch and liquid that helps thicken sauces.

3

Thicken Broth

Carefully pour the cornstarch slurry into the simmering broth, stirring constantly. The broth will thicken slightly. Stir until the broth has slightly thickened and is no longer cloudy. This will only take a minute or two.

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4

Add Flavorings

Stir in soy sauce, sesame oil, and white pepper into the broth. This adds flavor to the soup.

5

Prepare the Eggs

In a small bowl, lightly beat the eggs with a fork. The eggs should be just combined, not foamy.

6

Add the Eggs

Slowly drizzle the beaten eggs into the simmering broth in a thin stream while gently stirring the broth in a circular motion. Do not pour all at once. The eggs will immediately cook and form delicate ribbons in the broth. This is the classic egg drop effect.

7

Add Spinach

Gently stir in the fresh spinach and cook until just wilted, about 1 minute. Be careful not to overcook the spinach. It should be vibrant green and soft. The residual heat will continue to wilt it slightly after you remove it from the heat.

8

Serve the Soup

Remove the saucepan from the heat and ladle the soup into serving bowls. Let the soup cool slightly before serving.

Recipe Tips

  • For a vegetarian option, use vegetable broth instead of chicken broth.
  • Add a dash of red pepper flakes for a touch of heat.
  • Use a fine-mesh strainer to remove any solids from the broth for a smoother texture
  • For extra protein, add some cooked chicken or tofu.
  • Taste and adjust seasonings to your preference.

Nutrition Facts (per serving)

Calories

150 kcal

Carbs

10g

Protein

10g

Fat

8g

Fiber

2g

Sugar

2g

Sat. Fat

2g

Sodium

700mg

Trans Fat

0g

Cholesterol

180mg

Potassium

400mg

Vitamin A

600%

Vitamin C

15%

Calcium

80%

Iron

3%

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