Thursday, November 9, 2017

Recipe: Egg Drop Soup with Spinach

I'm sure many of you are familiar with this soup. Egg drop soup (aka egg flower soup 蛋花湯) is a Chinese soup made with chicken broth and contains thin, fine egg threads. Comforting and delicious, egg drop soup is something you can whip up in your kitchen in under 10 minutes.

The Chinese version is usually clearer and of a thinner consistency compared to the ones you find in American Chinese restaurants. For my version of egg drop soup, I added sliced mushrooms (I had some leftover in the fridge) as well as baby spinach. This soup is a great accompaniment to your Chinese meal.

Egg Drop Soup with Spinach
Recipe by Baby Sumo
Preparation time: 1 minute
Cooking time: 6-8 minutes
Serves 2-3

2 eggs
100g spinach
3 mushrooms, sliced
700ml chicken stock

1. Heat chicken stock over medium heat in a saucepan. Add mushrooms and cook for 2 minutes.

2. Lightly beat the egg with a fork. Season with about 1/2 teaspoon soy sauce.

3. Add the beaten egg to the soup in a slow stream and quickly whisk the broth so that it forms thin egg threads as it hits the hot soup.

4. Add the spinach and cook for about 30 seconds, until wilted. Spoon into soup bowls and serve.

Simple, comforting soup for the soul

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1 comment:

  1. Used to eat this but with bayam. Very nice too, so sweet.


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