Being Taiwanese, its no surprise that I’ve grown up eating a lot of Asian food. I take pride in the fact that my mom is a fantastic home cook who works hard to churn out delicious dishes for her family nearly every night. That’s why I was very excited to attempt F&W’s Spinach Egg Drop Soup, a very healthy, low calorie and tasty appetizer that’s fast and easy to make. Thanks to this recipe, I’ve learned how to julienne! If you’re an amateur cook like me and you’re not sure what that means, check out this helpful video.
Ingredients (4 servings in 15 minutes)
- 5 cups chicken stock or low sodium broth
- One 3 inch piece of fresh ginger (2 inches thinly sliced, 1 inch peeled and julienned)
- 1 teaspoon ground white pepper
- 2 large eggs, lightly beaten
- 2 cups packed spinach leaves with stems
1. In saucepan, bring the chicken stock to a boil with the sliced ginger and 1/2 teaspoon of the white pepper. Cover the saucepan and simmer over low heat for 5 minutes. Strain the liquid and return the stock to the saucepan.
2. Add the julienned ginger to the strained chicken stock, return the stock to a boil. Reduce heat to low.
3. Stir in the lightly beaten eggs, breaking them into long strands.
4. Stir in spinach leaves and remove soup from heat. Season with salt and remaining 1/2 teaspoon of pepper. Serve immediately.
I personally think you can use less ginger than the recipe suggests — you’re already cooking the broth in 2 inches of ginger, straining it out and then adding more ginger to the mix. That much ginger can create a very tingly, hot aftertaste — not bad, but not necessarily for everyone. All in all, I had a great time making this dish and was generally satisfied with the flavor.
Any tips or suggestions, fire away! Shoot me a note.