Ginger egg drop soup with corn and spinach
Silky ribbons of egg in a gingery, savory broth with sweet corn and spinach, ready in fifteen minutes and as soothing as a blanket.
- 15 min total
- 15 min hands-on
- Anyone can make this
- Serves 2
- About $3.32 a serving
- 300 calories
- Gluten-free
- Dairy-free
Dolly says: I’d make this on a weeknight. It’s on the table in 15 minutes.
Ingredients
For 2 servings.
- 4 cups chicken broth
- 1 tbsp fresh ginger, peeled and grated
- 1 clove garlic, minced
- 1 tbsp gluten-free tamari
- 1 cup frozen corn
- 4 large eggs
- 2 cups baby spinach
- 1 tsp sesame oil
- 3 green onions, thinly sliced
From your pantry
- 2 tbsp cornstarch
- 3 tbsp water, cold
- 1 pinch black pepper
- 1 pinch salt
Each serving has about 300 calories, 19 g protein, 28 g carbs and 14 g fat, and costs about $3.32 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No chicken broth? Vegetable broth or bone broth works.
- No gluten-free tamari? Soy sauce works.
- No frozen corn? Canned corn works.
- No baby spinach? Kale or arugula works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
Pour the broth into a medium , add the ginger, garlic and tamari, and over high heat.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Add the corn, to medium, and for 3 minutes.
Reduce the heat. It means turning the burner down, usually to medium-low or low, so food cooks gently instead of hard. Electric burners cool slowly, so lift the pan off for a moment if it’s bubbling hard.
How you’ll know: Within a minute the bubbling calms to a gentle simmer, or the sizzle turns quiet.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heatTimer: 3 min
the cornstarch into the cold water in a cup to make a smooth with no lumps.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Slurry. A slurry is cornstarch or flour stirred into a little cold water until smooth. Stirred into a simmering sauce, it thickens it within a couple of minutes without lumps.
How you’ll know: It looks like milk with no lumps, and the sauce turns glossy and thick once it bubbles again.
the into the soup and for 1 minute, until the broth turns glossy and a little thicker.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Slurry. A slurry is cornstarch or flour stirred into a little cold water until smooth. Stirred into a simmering sauce, it thickens it within a couple of minutes without lumps.
How you’ll know: It looks like milk with no lumps, and the sauce turns glossy and thick once it bubbles again.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heatTimer: 1 min
Crack the eggs into a measuring cup or a bowl with a spout and them well with a fork.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Stir the soup in one slow circle so it swirls, then pour in the eggs in a thin stream while it’s still moving.
Medium heat
Dolly’s tip: Pour slowly and don’t stir for a few seconds. The swirl pulls the egg into long, silky ribbons.Leave the soup untouched for 30 seconds, then gently once, until the ribbons are cooked and opaque.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Medium heatTimer: 30 sec
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Turn off the heat, in the spinach until it , then add the sesame oil, pepper, and salt or tamari .
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Wilt. Wilting means cooking leafy greens just until they go soft and collapse. Greens shrink a lot, so a big pile of spinach becomes a small handful, and that’s normal.
How you’ll know: The leaves turn soft and deep green and slump into the pan, usually within a minute or two.
To taste. To taste means there’s no exact amount: add a little, taste, and add more if it needs it. You’re the judge, and it’s easy to add more but hard to take any out.
How you’ll know: Each taste gets a little better, and you stop when it tastes good to you.
Ladle into bowls and top with the green onions.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
