Egg Drop Soup with Fresh Spinach

11 May

A photo of the spinach in our garden

What to do when you have lots of eggs and the first snips of spinach from the garden? 

You make egg drop soup topped with garden fresh spinach!

Luke put on the FarmerChef hat yesterday and created this quick and easy soup.

Egg Drop Soup with Fresh Spinach

(makes 8-10 servings)
  • 2 quarts chicken broth
  •  1/4 tsp white pepper
  •  1/2 tsp sesame oil
  •  1 tsp soy sauce
  •  1 cup mushrooms, cut into strips
  •  6 green onions, sliced
  • 5 eggs,beaten
  • 1 cup spinach leaves, chiffonade (a cooking technique in which herbs or leaves are cut into long thin strips)
A photo of Egg Drop SoupDirections:

In a large pot, bring the chicken broth, white pepper, sesame oil and soy sauce to a boil.

When the broth is boiling, add the mushrooms and green onions and cook for 3 minutes, stirring occasionally.

Reduce the heat until the rolling boil returns to a simmer.

While stirring the broth with a fork or chopstick, slowly pour a steady stream of eggs into the broth. Continue to stir until the eggs are cooked. Taste the soup and adjust seasonings if necessary.  You can add more soy sauce or sesame oil if you like.

When ready to serve, ladle into a bowl and top with the fresh spinach.

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