Egg Drop Dumpling Soup
Ingredients
-
4
pieces
scallions
-
4
cups
low-sodium chicken or other broth
-
2
cups
water
-
1
tsp
cornstarch or potato starch
-
2
large
eggs
-
to taste
none
kosher salt
-
10–12
oz
frozen dumplings of choice
-
5
oz
baby spinach
-
2
Tbsp
low-sodium soy sauce
-
1
Tbsp
fish sauce
-
1
Tbsp
toasted sesame oil
Instructions
- Slice the dark green tops of the scallions and set aside for garnish; chop the white parts and add to a Dutch oven with broth and water, bringing to a boil.
- In a small bowl, mix cornstarch with water until dissolved, then whisk eggs with salt and combine with the slurry.
- Add frozen dumplings to the boiling broth and cook until halfway done, about 1–2 minutes.
- Reduce heat, add spinach, and stir gently until wilted, about 30 seconds.
- Stir in soy sauce and fish sauce, adjusting seasoning as needed.
- Lower heat and slowly pour in the egg mixture while stirring to create ribbons in the soup.
- Serve soup in bowls, distributing dumplings evenly and garnishing with scallion tops and sesame oil.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
12g
Sodium
800mg
Cholesterol
200mg
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