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A red bowl of Egg Drop Soup with spinach and green onions, shown with a red spoon scooping up the savory broth.

Egg Drop Soup with Spinach

Robin Donovan

A quick and comforting Chinese-inspired soup featuring fresh spinach and soft egg ribbons in a gingery broth. Comes together in just 15 minutes with ingredients you probably already have on hand.
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Prep Time 5 minutes
Cook Time 10 minutes
Course Soup
Cuisine Chinese
Servings 4 servings
Calories 23 kcal

Ingredients
  

  • 3 cups broth chicken or vegetable
  • ½ teaspoon ginger grated
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon white pepper
  • 1 teaspoon soy sauce (optional)
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 2 cups spinach fresh
  • 2 pieces large eggs beaten
  • 1 piece green onion sliced (for garnish)

Instructions
 

  • In a small bowl, mix the cornstarch with the water until smooth. Set it aside.
  • In a medium saucepan, bring the broth to a gentle boil over medium heat. Stir in the grated ginger, salt, white pepper, and soy sauce if using.
  • Stir in the cornstarch slurry. Let the soup simmer for 1 to 2 minutes until slightly thickened.
  • Toss the spinach into the pot and stir until wilted. This should only take about a minute.
  • Turn the heat to low. Stir the soup gently in a circular motion, then slowly drizzle in the beaten eggs while continuing to stir. Let the eggs cook for a few seconds until they form soft ribbons, then stop stirring.
  • Ladle the soup into bowls and top with sliced green onions. Serve hot.

Nutrition

Calories: 23kcalCarbohydrates: 5gProtein: 1gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.02gCholesterol: 2mgSodium: 1093mgPotassium: 97mgFiber: 0.5gSugar: 2gVitamin A: 1815IUVitamin C: 5mgCalcium: 18mgIron: 1mg
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