How to make vegetarian spinach egg drop soup

Emily Monaco

Contributing Writer

For a simple, light, flavorful appetizer, there's nothing better than this verdant egg-drop soup. The recipe below comes together in mere minutes, thanks to store-bought vegetable broth and baby spinach. The leaves just barely need to be kissed by the heat of the broth before they wilt into tasty, vitamin-rich bites.

This technique of making egg drop soup might look complicated, but it's actually quite simple to master. The raw eggs cook directly in the almost-boiling broth. Constant stirring creates ribbons of egg rather than a scrambled mess. Start stirring the broth before adding the eggs, and stir a bit longer than might seem necessary for the ideal texture.

Cooktop Cove

Vegetarian Spinach Egg Drop Soup

5 minutes

10 minutes

15 minutes

5 cups vegetable broth

1 whole clove garlic, peeled

1 inch ginger root

4 eggs

1 packed cup baby spinach leaves

Heat the vegetable broth, garlic and ginger in a pot over medium-high heat. Bring to a boil, then reduce to a simmer and allow to infuse for 5 minutes.

Remove the garlic and ginger from the broth, and bring back to a boil.

Whisk the eggs together in a small bowl.

Remove the broth from the heat, and immediately begin stirring clockwise. Slowly drizzle in the eggs, continuing to stir for about 1 minute, or until the eggs form white ribbons. Add the spinach leaves, and stir to combine.

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