Spinach Egg Drop Soup

By á-9746

Ingredients

• 5 cups chicken stock or low-sodium broth
• One 3-inch piece of fresh ginger- 2 inches thinly sliced, 1 inch peeled and julienned
• 1 teaspoon freshly ground white pepper
• 2 large eggs, Iightly beaten
• 2 cups packed spinach leaves, with stems
• Salt

Details

Servings 4
Cooking time 15mins

Preparation

Step 1

1. ln a medium saucepan, bring the chicken
stock to a boil with the sliced ginger and 1/2
teaspoon of the white pepper. Cover and
simmer over low heat for 5 minutes. Strain
and return the stock to the saucepan.

2. Add the julienned ginger to the stock
and return the stock to a boil. Reduce the
heat to low. Gently stir in the eggs, breaking
them into long strands, and cook for
about 30 seconds. Stir in the spinach and
remove from the heat. Season with salt and
the remaining % teaspoon of white pepper.
Ladle into bowls and serve right away.