Spinach Egg Drop Soup
This Chinese spinach egg drop soup (苋菜蛋花汤) is so fuss-free, it can be made at short notice. I love that this egg drop soup is both a soup and veggie dish in one bowl, so I only need one other main to make dinner complete.
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The egg flowers (蛋花) in this soup are silky soft and tender. Together with Chinese spinach leaves & tomato, this soup is meatless and very easy on the tummy. Compared to my corn egg drop soup with a thicker soup consistency & fine delicate egg flowers, this spinach version is more soupy with larger egg “ribbons”.
The main ingredients pictured above (not actual amount) are simple stuff such as tomato, garlic, ginger, egg and corn starch. For the spinach, I always use the tender leaves of Chinese round/sharp/baby sharp spinach. One can also use western salad baby spinach leaves but that’s a lot more expensive than our local spinach.