Spinach and Edamame Egg Drop Soup

Name: Spinach and Edamame Egg Drop Soup
Total time: PT0D0H0M
Yield: serves 4
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

Serves
serves 4

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

ADVERTISEMENTAD

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.