Spinach Egg Drop Soup

1. 1

   In medium saucepan, bring the chicken stock to a boil with the sliced ginger and 1/2 teaspoon of the white pepper.

2. 2

   Cover and simmer over low heat for 5 minutes.

3. 3

   Strain and return the stock to the saucepan.

4. 4

   Add the julienned ginger to the stock and return it to a boil. Reduce the heat to low.

5. 5

   Gently stir in the eggs, breaking them into long strands, and cook for about 30 seconds.

6. 6

   Stir in the spinach and remove from heat.

7. 7

   Season with salt and the remaining 1/2 teaspoon white pepper.

8. 8

   Ladle into bowls and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.