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.