Ian Knauer, host of television series The Farm and former food editor of Gourmet, updates the Chinese restaurant favorite with a handful of soybeans and fresh spinach. Adapted from his recipe in the premiere volume of the Short Stack series, it makes a great meal on a weeknight.
Find this recipe in our cookbook, SAVEUR: Soups and Stews
Ingredients
- 6 cups chicken stock, preferably homemade
- 1 tbsp. finely grated ginger
- 1 1⁄2 tsp. kosher salt, plus more to taste
- 1 1⁄2 tbsp. cornstarch
- 1 tbsp. soy sauce
- 1 tbsp. toasted sesame oil
- 3 eggs
- 2 cups (2 oz.) baby spinach
- 1 1⁄2 cups cooked, shelled edamame
- 4 scallions, thinly sliced
ADVERTISEMENTADAD
Instructions
Step 1
Bring stock, ginger, and 1 tsp. salt to a boil in a 4-qt. saucepan. Stir cornstarch and soy sauce in a bowl until smooth; whisk into stock, cook until slightly thickened, 1–2 minutes, and remove from heat.
Step 2
Whisk remaining salt, the sesame oil, and eggs in a bowl. While gently whisking broth, slowly add egg mixture to scatter eggs as they cook. Stir in spinach and edamame until spinach is wilted, about 1 minute; season with salt. Divide soup between four bowls; top with scallions.
- Bring stock, ginger, and 1 tsp. salt to a boil in a 4-qt. saucepan. Stir cornstarch and soy sauce in a bowl until smooth; whisk into stock, cook until slightly thickened, 1–2 minutes, and remove from heat.
- Whisk remaining salt, the sesame oil, and eggs in a bowl. While gently whisking broth, slowly add egg mixture to scatter eggs as they cook. Stir in spinach and edamame until spinach is wilted, about 1 minute; season with salt. Divide soup between four bowls; top with scallions.
Keep Reading
Continue to Next Story
ADVERTISEMENTADAD
