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Spinach Egg Drop Soup
It’s hard keeping up with the weather changes here. Last week we had a brutal heat wave and today we are all wearing winter clothes. Yesterday I made a Salade Nicoise for my book club dinner and we ate outside and enjoyed the sunset. Today it’s too cold and rainy to contemplate the leftovers, so I felt the need to make a big pot of soup.
I didn’t want to go out, so that meant checking through my kitchen to see what I had on hand. I had lots of spinach from my last trip to the farmers’ market, and I was feeling like something Asian so went to a new cookbook I have called Ancient Wisdom, Modern Kitchen and there was a quick and easy recipe for spinach egg drop soup. Unfortunately I didn’t have any lily bulb which appears to be a major ingredient, but I just lived without it. I used chicken stock rather than water to add a bit more flavour that I assume would have come from the lily bulb. If you make this with vegetable stock, you’ll have a vegan soup. I also didn’t have any green onions, so I did without.
This recipe is from the cookbook Ancient Wisdom, Modern Kitchen.
INGREDIENTS
| 2 tbsp | dried lily bulb |
| 5 cups | water or stock |
| 2 tbsp | powdered kudzu, arrowroot, or cornstarch |
| 1 medium | size bunch spinach, well washed and chopped into 1 inch pieces |
| 1 medium | size egg |
| Juice of 1/2 large | lemon, or to taste |
| 2 tbsp | soy sauce, or to taste |
| 1 tsp | dark sesame oil |
PREPARATION:
- Soak the lily bulb in warm water for about 30 minutes. Drain.
- Combine the lily bulb and 5 cups of water or stock in a medium size pot andbring to a boil. Lower the heat and simmer, covered, with the lid slightly ajar, for about 30 minutes, or until the lily bulb is soft.
- Mix the kudzu in a small bowl with a little cold water so it dissolves and won’t clump, and add the mixture to the soup. Stir.
- Add the spinach, stir and cook until the spinach is done (less than 1 minute). Turn off the heat.
- In a separate bowl, beat the egg. Stirring rapidly, pour the egg into the soup in a slow, steady stream, pouring froma height of 8 to 10 inches.
- Add the lemon juice, soy sauce, sesame oil. Stir and garnish with the green onions.
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