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.