Spinach and Edamame Egg Drop Soup

Spinach & Edamame Egg Drop Soup
Farideh Sadeghin

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
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.