🍲🥚 Egg Drop Spinach Soup
🎯 Difficulty: Easy
⏱️ Time: 15–20 minutes
🍽️ Servings: 2
🔥 Estimated Calories: ~120–150 kcal per serving
🧂 Ingredients
- Fresh spinach (washed and chopped): 2 cups (~60g, ~15 kcal)
- Eggs: 2 large (~140 kcal total)
- Chicken or vegetable broth (low-sodium): 2 cups (~40 kcal)
- Garlic (minced): 1 clove (~5 kcal)
- Soy sauce: 1 tsp (~5 kcal)
- Salt and pepper to taste
- Sesame oil (optional): 1 tsp (~40 kcal)
- Green onions (chopped, optional): 1 stalk (~5 kcal)
- Ginger (optional): a small piece, grated (~5 kcal)
👨🍳 Step-by-step Instructions
Step 1: Prepare the Ingredients
- Wash and chop the spinach.
- Crack the eggs into a small bowl and whisk them together.
- Mince the garlic and grate a small piece of ginger, if using.
- Chop the green onions for garnish, if desired.
Step 2: Cook the Soup Base
- In a pot, heat the broth over medium heat.
- Add the garlic (and ginger if using) to the pot, cooking for about 1–2 minutes until fragrant.
- Stir in the soy sauce and bring the broth to a simmer.
Step 3: Add the Spinach
- Once the broth is simmering, add the chopped spinach and cook for about 2–3 minutes until it wilts and softens.
Step 4: Add the Egg
- Reduce the heat to low. Slowly pour the whisked eggs into the soup in a thin stream while stirring gently to create silky egg ribbons.
- Cook for 1–2 more minutes to ensure the eggs are fully cooked.
Step 5: Season and Serve
- Season the soup with salt and pepper to taste.
- Drizzle sesame oil (if using) for added flavor.
- Garnish with chopped green onions if desired.
Step 6: Serve
- Serve hot. Enjoy as a light, healthy meal or side dish.
💡 Tips
- You can add tofu or shredded chicken for extra protein.
- For a heartier soup, serve over a bed of cooked rice or noodles.
- For a vegetarian version, use vegetable broth and skip the eggs for a vegan option.
- To enhance the flavor, add a splash of vinegar or a pinch of red pepper flakes.
