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Spinach & Spring Bean Egg Drop Soup

May 27, 2018

Spinach & Spring Bean Egg Drop Soup


  • 6 cups chicken stock
  • 1 tbsp. finely grated ginger
  • 12 tsp. kosher salt, plus more to taste
  • 12 tbsp. cornstarch
  • 1 tbsp. soy sauce
  • 1 tbsp. toasted sesame oil
  • 3 eggs
  • 2 ounces of spinach
  • 12 cups cooked, fava beans, peas or edamame
  • 4 scallions, thinly sliced


  1.  Bring stock, ginger, and 1 tsp. salt to a boil in a 4-qt. saucepan. Stir cornstarch and soy sauce in a bowl until smooth; whisk into stock, cook until slightly thickened, 1–2 minutes, and remove from heat.
  2. 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. Stir in spinach and edamame until spinach is wilted, about 1 minute; season with salt. Divide soup between four bowls; top with scallions.

Courtesy of: www.saveur.com


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