Spinach Egg Drop Soup

1. 1

   Bring the stock, ginger, and 1 teaspoon salt and 1/2 teaspoon pepper to a boil in a medium saucepan.

2. 2

   Stir together the soy and corn starch, then whisk into the broth and boil until the soup is slightly thickened, 1 to 2 minutes.

3. 3

   Remove the saucepan from heat.

4. 4

   Whisk together the eggs, sesame oil, and 1/2 teaspoon salt, then pour the eggs into the hot broth in a slow stream, whisking constantly to scatter the eggs as they cook.

5. 5

   Stir in the spinach and let the leaves wilt briefly, then season the soup with salt to taste.

6. 6

   Serve the soup topped with 1 hard boiled egg per serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.