Salmon Egg-Drop Soup
Christina Schmidhofer
Going into cold-and-flu season, Jeanette Taplin wanted a tasty soup with lots of virus-fighting power. After reading about the health benefits of salmon, ginger, and spinach, she came up with this quick version of a Chinese classic. PREP AND COOK TIME: About 25 minutes
How to Make It
Step 1
1
In a 4- to 5-quart pan over high heat, bring broth to a boil. Add ginger, reduce heat to maintain a simmer, cover, and cook to flavor broth, about 10 minutes. Remove ginger chunks with a slotted spoon or a fine strainer.
Step 2
2
Add salmon and simmer until chunks are opaque but still moist-looking in the center (cut to test), about 5 minutes. Add spinach and stir just until wilted.
Step 3
3
Increase heat to bring broth back to a boil and slowly stir in eggs. Stir in green onions and add salt and pepper to taste. Ladle soup into bowls immediately.
Ingredients
3 cans (14 1/2 oz. each) fat-skimmed chicken broth
3 tablespoons coarsely chopped fresh ginger
12 ounces boned, skinned salmon fillet, rinsed and cut into 1-inch chunks
2 cups lightly packed rinsed, stemmed spinach leaves (about 2 oz.)
2 large eggs, beaten to blend
1/4 cup chopped green onions
Salt and pepper
Directions
Step 1
1
In a 4- to 5-quart pan over high heat, bring broth to a boil. Add ginger, reduce heat to maintain a simmer, cover, and cook to flavor broth, about 10 minutes. Remove ginger chunks with a slotted spoon or a fine strainer.
Step 2
2
Add salmon and simmer until chunks are opaque but still moist-looking in the center (cut to test), about 5 minutes. Add spinach and stir just until wilted.
Step 3
3
Increase heat to bring broth back to a boil and slowly stir in eggs. Stir in green onions and add salt and pepper to taste. Ladle soup into bowls immediately.
Search All of Sunset's Recipes
The Latest
Two Comets Are on Their Way to Our Skies in October—Here’s How to See Them
