Spinach Tomato Egg Drop Soup
Spinach Tomato Egg Drop Soup Recipe
I am using a MSG-free dashi soup pouch pack in this recipe. In place of it, you can use any brand of dashi soup pack or an ikan bills (anchovies) soup pouch. You can also use bouillon tubes, rich soup stock (in tetra-pak) or water + simple seasonings (soy sauces, fish sauce etc).
- 1 packet (200g) local spinach (sharp/round leaves) snip leaves (discarding the stems) and washed
- 1 large ripe tomato (150g onwards) cut to wedges, then cut each wedge to smaller pieces
- 700ml water
- 1 dashi soup pouch pack preferably MSG-free
- 2 eggs whisked
- sesame oil to serve; optional
- white pepper powder to serve; optional
- Prepare spinach & tomatoes according to the ingredients instructions. See cooking note below on how you can prepare the spinach beforehand.
- Make quick soup base. In a soup pot, add water and dashi soup pack. Bring to a boil.
- Cook spinach & tomatoes. Add spinach and once they start to wilt and shrink down, add cut tomatoes. Cover the pot with lid and simmer for 2 or more minutes, depending on your preferred softness of the cooked spinach. Remove soup pack. Season to taste if needed.
- Make egg drop. Bring the soup to a boil once again, turn off the heat and immediately swirl in the whisked egg all around the pot. Wait a few seconds and at the first sight of the egg solidifying, 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.
- To serve, ladle the soup to a serving bowl, add a few drops of sesame oil and a light dash of white pepper powder.
Noob Cook Tips
- You can save time by prepping the spinach beforehand. Wash and spin dry the spinach in a salad spinner. Keep the salad spinner in the fridge – the washed spinach will keep well (remain fresh and crisp) for 2 days. This is a time-saver when I come home from work and I want to cook as soon as possible without spending time on preparation.
- You can use local red (purple) spinach, but do note that the red pigment from the red spinach will make the soup red.
- You can use more tomatoes if you prefer a richer tomato taste in the soup.