Spinach Egg Drop Soup
A delicious and authentic soups and broths recipe for Spinach Egg Drop Soup, prepared with traditional seasonings and techniques.
Ingredients
- • 1 batch (8 oz / 225 g) spinach (, chopped into large bite-size pieces)
- • 4 cups chicken broth
- • 2 slices ginger
- • 2 tablespoons cornflour
- • 1/8 teaspoon white pepper
- • 1/4 teaspoon salt ((or to taste))
- • 3 large eggs (, beaten (Footnote 1 and 2))
- • 1 teaspoon sesame oil
- • 1 spring onions (, sliced)
Preparation Steps
Bring a large pot of water to a boil. Add 1 teaspoon salt and a few drops of vegetable oil (Optional, for a better colour). 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 cornflour 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 cornflour. 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 spring onions to garnish.