Spinach & Edamame Egg Drop Soup

Name: Spinach & Edamame Egg Drop Soup
Yield: Serves 4
Ingredients: 1 1″ piece ginger, peeled and finely grated; 1½ tsp. kosher salt, plus more to taste; 6 cups vegetable or chicken stock; 2 oz. baby spinach; 1½ cups cooked, shelled edamame; 3 eggs; 1½ tbsp. cornstarch; 1 tbsp. soy sauce; 4 scallions, thinly sliced, to garnish; 1 tbsp. toasted sesame oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Soups and Stews

By The Editors of Saveur

Published 2015

About

Egg drop soup is a comforting and simple staple to have in your soup repertoire. Here it’s enlivened with cooked edamame and spinach leaves, but you can feel free to add almost any vegetable. Just make sure it’s precooked, like the edamame here, or a quick-cooking choice, like the spinach.

Ingredients

6 cups vegetable or chicken stock
1½ tsp. kosher salt, plus more to taste

Vegetarian
Soup

Method

Combine stock, 1 tsp. salt, and ginger in a 4-qt. saucepan and bring to a boil. Whisk cornstarch and soy sauce in a bowl until smooth and whisk into stock. Cook until broth is slightly thickened, 1–2 minutes, and remove from heat.
Whisk remaining salt, the sesame oil, and eggs in a bowl. Slowly add egg mixture to pan while gently whisking broth to scatter eggs