Many countries have their own version of egg soup. In France and Spain it is made with garlic, in Japan – with udon noodles. But most recognizable is the Chinese egg drop soup.
This soup is very simple, not overloaded with flavors and ingredients, and at the same time, thanks to the eggs, it is delicious and fulfilling.
Traditionally this soup is made with eggs and spring onions. Some ginger, a little sesame oil and mushrooms are often added to the soup for the texture. To enhance my soup with some veggies and add more spring color I added spinach – and I really liked it this way. Hope you will too.
Egg Drop Soup with Spinach
- 2 qt chicken stock
- 1 tbsp corn or potato starch
- ½-1 tsp finely chopped fresh ginger
- ¼ tsp red pepper flakes or dash of cayenne pepper
- 2-3 heads spring onions, sliced on diagonal
- 2 – 2 ½ cups spinach (frozen is fine)
- 3-4 eggs
- Salt, if needed
- Black pepper
- A few drops of sesame oil
In a bowl slightly beat the eggs with a fork or a whisk.
In a cup dissolve the starch in ½ cup of chicken stock (the chicken stock should be cold or slightly warm).
In a pot, bring the remaining stock to a boil. Add the ginger, spinach, spring onions, red pepper flakes, and black pepper; simmer for 1 minute. Add some salt, if needed.
Slowly add the whisked eggs into the boiling chicken stock in as thin stream.
Add the dissolved starch, a few drops of sesame oil and immediately remove from the heat.
Serve sprinkled with spring onions.
Cook with pleasure!