SHARE

Ian Knauer, host of television series The Farm and former food editor of Gourmet, updates the Chinese restaurant favorite with a handful of soybeans and fresh spinach. Adapted from his recipe in the premiere volume of the Short Stack series, it makes a great meal on a weeknight.

Find this recipe in our cookbook, SAVEUR: Soups and Stews

Spinach and Edamame Egg Drop Soup Spinach and Edamame Egg Drop Soup
Ian Knauer, host of television series The Farm and former food editor of Gourmet, updates the Chinese restaurant favorite with a handful of soybeans and fresh spinach. Adapted from his recipe in the premiere volume of the Short Stack series, it makes a great meal on a weeknight.
Yield: serves 4

Ingredients

  • 6 cups chicken stock, preferably homemade
  • 1 tbsp. finely grated ginger
  • 1 12 tsp. kosher salt, plus more to taste
  • 1 12 tbsp. cornstarch
  • 1 tbsp. soy sauce
  • 1 tbsp. toasted sesame oil
  • 3 eggs
  • 2 cups (2 oz.) baby spinach
  • 1 12 cups cooked, shelled edamame
  • 4 scallions, thinly sliced

Instructions

  1. Bring stock, ginger, and 1 tsp. salt to a boil in a 4-qt. saucepan. Stir cornstarch and soy sauce in a bowl until smooth; whisk into stock, cook until slightly thickened, 1–2 minutes, and remove from heat.
  2. Whisk remaining salt, the sesame oil, and eggs in a bowl. While gently whisking broth, slowly add egg mixture to scatter eggs as they cook. Stir in spinach and edamame until spinach is wilted, about 1 minute; season with salt. Divide soup between four bowls; top with scallions.

MORE TO READ