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Spinach Egg Drop Soup

Spinach Egg Drop Soup

Replace chicken stock with vegetable or mushroom stock for a vegetarian version of this dish.


  • 600ml low-sodium chicken stock or regular stock diluted with water, to taste
  • 1 tomato cut into 6-8 wedges
  • 5 garlic cloves bruised
  • 2 thinly sliced ginger
  • cornstarch slurry dissolve 1 tsp cornstarch in 1 tbsp water
  • 80g Chinese spinach leaves (sharp/round or baby spinach)
  • 1 egg whisked
  • 4 dashes white pepper powder to taste
  • small pinch of sea salt only if needed; to taste
  • pure sesame oil to taste


  1. Make spinach soup. Add chicken stock, tomato, garlic and ginger to a pot. Bring to a boil for 3 minutes. Stir in cornstarch slurry to thicken the soup slightly. Add spinach and cook for 20 seconds. Dish out cooked spinach into serving bowl(s). Season the soup with white pepper and salt (only if needed).
  2. Make egg drop. Bring the soup back to a boil. Using chopsticks or a spatula, stir the soup to create a whirlpool, then swirl in the egg all around the pot. Wait a few seconds and at the first sight of the egg solidifying, use chopsticks to stir the soup gently to disperse the egg. This method will yield bigger egg flowers like the photos in this recipe. For finer egg flowers, stir continuously in one direction once the egg is added in.
  3. To serve, ladle soup to serving bowls. Drizzle a few drops sesame oil for added aroma.
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3 comments on “Spinach Egg Drop Soup”

  1. Light, fresh and delicious..haven’t had a egg drop soup in ages..now you have me crave one large bowl.

  2. Love the idea of adding spinach to the egg drop soup

  3. OMG! Tomato egg drop soup here and tomato and egg soup in the next!

    I made tomato egg soup too, and was writing about these two “soups” in my upcoming post. 实在太巧了

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