Spinach Egg Drop Soup
Introducing spinach egg drop soup, a quick and simple soup that is satisfying to drink and full of nutrition. It is a great side dish to serve with your dinner, helping you add more green vegetables to your table. {Gluten-Free}
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1 batch (8 oz / 225 g) spinach (, chopped into large bite-size pieces)
- 4 cup chicken broth
- 2 slice ginger
- 2 tbsp cornstarch
- 1/8 tsp white pepper
- 1/4 tsp salt ((or to taste))
- 3 large eggs (, beaten (Footnote 1 and 2))
- 1 tsp sesame oil
- 1 green onion (, sliced)
Instructions
- 1
Bring a large pot of water to a boil. Add 1 teaspoon salt and a few drops of vegetable oil (Optional, for a better color). Add the spinach. Blanch for 1 minute or so, until the spinach turns al dente. Drain thoroughly. Quickly rinse the spinach with cold water to stop cooking. Drain again and set aside.
- 2
Add the chicken broth and ginger into a medium-sized pot. Cook over medium-high heat until brought to a boil.
- 3
While the broth is cooking, mix the cornstarch with 2 tablespoons of water. Stir to mix well.
- 4
When the broth is boiling, turn to medium-low heat and let the soup reduce to a simmer. Sprinkle with the white pepper. Stir to mix well. Stir the slurry again to dissolve the cornstarch. Swirl it into the soup and mix well with a spatula. The soup will thicken up quickly.
- 5
To add the eggs, hold a fork (or two chopsticks slightly apart) across the edge of the egg bowl, and drizzle the egg mixture slowly into the soup. Let the eggs set for a few seconds, then stir gently to break up the egg into small pieces.
- 6
Add back the cooked spinach. Drizzle sesame oil and add the green onion to garnish.