Quick Spinach Egg Drop Soup
Try this Quick Spinach Egg Drop Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
contains eggs
dairy free
pescatarian
- 2 large eggs beaten
- 1/8 teaspoon white pepper
- 1 tablespoon toasted sesame oil
- 2 medium scallions thinly sliced
- 4 cups broth
- 4 tablespoons coconut aminos (see notes)
- 1/2 teaspoon high quality fish sauce (i like red boat)
- pinch salt (or more depending on salinity of broth
- 2 cups organic baby spinach leaves packed (about 2 ounces)
- Carbohydrate 6.91212625 g
- Cholesterol 2115 mg
- Fat 78.9257575547787 g
- Fiber 0.0695625 g
- Protein 65.62794375 g
- Saturated Fat 19.8810525077786 g
- Serving Size 1 1 recipe (1491g)
- Sodium 3717.4355 mg
- Sugar 6.84256375 g
- Trans Fat 9.61976750241026 g
- Calories 993 calories
Combine broth, coconut aminos, fish sauce, white pepper, salt and spinach leaves in small pot. Set over medium heat and stir occasionally, until spinach is wilted and broth is just beginning to bubble. Use chop sticks or a wooden spoon to continuously stir the broth while you slowly drizzle in the beaten egg. Immediately remove from heat, add sliced scallions and sesame oil. Adjust salt if necessary, serve and Enjoy!
