Best Spinach Egg Drop Soup Recipes

SPINACH EGG DROP SOUP

Steps:

• In 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.
• Add the julienned ginger to the stock and return it 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 heat.
• Season with salt and the remaining 1/2 teaspoon white pepper.
• Ladle into bowls and serve immediately.

EGG DROP SOUP WITH FRESH SPINACH

Steps:

• In a medium saucepan over high heat, bring the chicken broth and 2 cups water to a simmer. Add the spinach, scallions, mushrooms, and soy sauce; cook for 1 minute, stirring.
• Very slowly pour the egg whites into the pot; immediately turn off the heat. Use a fork to stir the egg whites in a clockwise direction to make thin ribbons in the broth. Ladle into 2 bowls and garnish each with a drop of sesame oil. Serve with the crackers.

SPINACH EGG DROP NOODLE SOUP

Steps:

• Im medium saucepan, bring chicken broth to a boil.
• Stir in egg noodles and cook per package directions.
• Beat eggs, water, parmesan cheese and pepper together.
• Stir spinach into the broth and reheat to boiling.
• Pour egg mixture into soup slowly while stirring constantly with a fork.
• Cook 30 seconds.
• Check seasonings and add salt if desired.

MICHELE'S SPINACH EGG DROP SOUP

Steps:

• Put Broth and spinach into a 4 quart pot.
• Bring to a simmer, breaking up the spinach until thawed.
• In a small bowl, beat eggs, cheese and nutmeg with a fork.
• Bring soup up to a rapid boil and SLOWLY stir in the egg mixture unil the eggs are fully cooked and looks shredded.

SPINACH EGG DROP SOUP

Steps:

• 1) Cut spinach leaves into 1/2" strips; set aside. Heat a saucepan over medium heat. Add onion, carrots, celery. Cook, stirring occasionally, until vegitables are golden and tender (about 10 min.). 2) Add wine and cook until evaportated (about 3 min.)stirring with a wooden spoon to loosen any browned bits on the bottom of the pan. 3) Add stock, 2 c. water, peppercorns, and bay leaves and bring to a boil. reduce to a gentle simmer and cook for 30 minutes, allowing the flavors to enfuse. 4) Strain stock and discard solids. Returned strained stock into a clean saucepan and bring to a simmer. Add the beaten eggs, stirring gently so they form long threads. Stir in spinach and cook until just wilted (about 1 min.). Season with salt and pepper and serve immediately.