Categories
Soup Vegetarian

Egg Drop Ginger Soup

  • 5 cups stock
  • 1 tbsp. finely grated ginger
  • 1 1⁄2 tsp. kosher salt, plus more to taste
  • 1 1⁄2 tbsp. cornstarch
  • 1 tbsp. soy sauce
  • 1 tbsp. toasted sesame oil
  • 3 eggs
  • 2 cups (56 grams) baby spinach
  • 1 1⁄2 cups cooked, shelled edamame
  • 4 scallions, thinly sliced

Instructions

  1. Bring stock, ginger, and 1 tsp. salt to a boil in a 4-qt. saucepan.
  2. Stir cornstarch and soy sauce in a bowl until smooth; whisk into stock, cook until slightly thickened, 1–2 minutes, and remove from heat.
  3. Whisk remaining salt, the sesame oil, and eggs in a bowl. While gently whisking broth, slowly add egg mixture to scatter eggs as they cook.
  4. Stir in spinach and edamame until spinach is wilted, about 1 minute; season with salt.
  5. Divide soup between four bowls; top with scallions.

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