Micheles Spinach Egg Drop Soup Recipes

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MICHELE'S SPINACH EGG DROP SOUP



Michele's Spinach Egg Drop Soup image

Nothing is more comforting on a cold winter's afternoon than a piping hot lunch, and this is just the thing to have. The nutmeg adds a wonderful "something" to this dish, and even those who aren't fond of spinach have complimented this recipe.

Provided by Jennifer Michele

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

6 cups vegetable broth (chicken broth can be substituted)
1 (10 ounce) package frozen chopped spinach
2 large eggs
2 tablespoons parmesan cheese, finely grated
1/8 teaspoon nutmeg (ground)

Steps:

  • Put Broth and spinach into a 4 quart pot.
  • Bring to a simmer, breaking up the spinach until thawed.
  • In a small bowl, beat eggs, cheese and nutmeg with a fork.
  • Bring soup up to a rapid boil and SLOWLY stir in the egg mixture unil the eggs are fully cooked and looks shredded.

SPINACH EGG DROP SOUP



Spinach Egg Drop Soup image

Make and share this Spinach Egg Drop Soup recipe from Food.com.

Provided by fishywitch

Categories     Asian

Time 16m

Yield 4 serving(s)

Number Of Ingredients 5

5 cups chicken stock (can use low sodium)
3 inches piece fresh ginger (2 inches thinly sliced, 1 inch peeled and julienned)
1 teaspoon fresh ground white pepper
2 large eggs, lightly beaten
2 cups packed spinach leaves, with stems

Steps:

  • In medium saucepan, bring the chicken stock to a boil with the sliced ginger and 1/2 teaspoon of the white pepper.
  • Cover and simmer over low heat for 5 minutes.
  • Strain and return the stock to the saucepan.
  • Add the julienned ginger to the stock and return it to a boil. Reduce the heat to low.
  • Gently stir in the eggs, breaking them into long strands, and cook for about 30 seconds.
  • Stir in the spinach and remove from heat.
  • Season with salt and the remaining 1/2 teaspoon white pepper.
  • Ladle into bowls and serve immediately.

EGG DROP SOUP WITH FRESH SPINACH



Egg Drop Soup with Fresh Spinach image

Provided by Harley Pasternak, M.Sc.

Categories     Soup/Stew     Egg     Leafy Green     Vegetable     Quick & Easy     Spinach     Simmer

Yield Serves 2

Number Of Ingredients 8

2 cups reduced-sodium chicken broth
3 ounces baby spinach, thinly sliced
3 scallions, thinly sliced on the diagonal
4 ounces shiitake mushrooms, stemmed, wiped clean, and thinly sliced
1 teaspoon reduced-sodium soy sauce
2 egg whites, lightly beaten
Asian sesame oil
8 brown rice crackers

Steps:

  • In a medium saucepan over high heat, bring the chicken broth and 2 cups water to a simmer. Add the spinach, scallions, mushrooms, and soy sauce; cook for 1 minute, stirring.
  • Very slowly pour the egg whites into the pot; immediately turn off the heat. Use a fork to stir the egg whites in a clockwise direction to make thin ribbons in the broth. Ladle into 2 bowls and garnish each with a drop of sesame oil. Serve with the crackers.

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