5 from 2 votes
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 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
4
servings
Calories:
121 kcal
Course:
Side Dish
Cuisine:
Chinese
Ingredients
- 1 batch (8 oz / 225 g) spinach , chopped into large bite-size pieces
- 4 cups chicken broth
- 2 lices ginger
- 2 tablespoons cornstarch
- 1/8 teaspoon white pepper
- 1/4 teaspoon salt (or to taste)
- 3 egg beaten (Footnote 1 and 2, large
- 1 teaspoon sesame oil
- 1 green onion , sliced
Instructions
- 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.
- Add the chicken broth and ginger into a medium-sized pot. Cook over medium-high heat until brought to a boil.
- While the broth is cooking, mix the cornstarch with 2 tablespoons of water. Stir to mix well.
- 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.
- 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.
- Add back the cooked spinach. Drizzle sesame oil and add the green onion to garnish.
Cup of Yum
Notes
- For a better and smoother texture, you can run the beaten eggs through a sieve to filter out the thicker bits. This is optional.
- It’s much easier to pour the eggs if you put the mixture into a bowl or cup with a spout. But if you don’t have that, you can follow the instructions in the recipe to create the thin stream when adding the eggs.
Nutrition Information
Serving
1serving
Calories
121kcal
(6%)
Carbohydrates
9.1g
(3%)
Protein
10g
(20%)
Fat
5.9g
(9%)
Saturated Fat
1.6g
(8%)
Cholesterol
140mg
(47%)
Sodium
590mg
(25%)
Potassium
719mg
(15%)
Fiber
3.4g
(14%)
Sugar
1.5g
(3%)
Calcium
140mg
(14%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 121
% Daily Value*
| Serving | 1serving | |
| Calories | 121kcal | 6% |
| Carbohydrates | 9.1g | 3% |
| Protein | 10g | 20% |
| Fat | 5.9g | 9% |
| Saturated Fat | 1.6g | 8% |
| Cholesterol | 140mg | 47% |
| Sodium | 590mg | 25% |
| Potassium | 719mg | 15% |
| Fiber | 3.4g | 14% |
| Sugar | 1.5g | 3% |
| Calcium | 140mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.