Spinach and Edamame Egg Drop Soup

This twist on the Chinese restaurant classic uses spinach and edamame.

Ingredients

6 cups stock

1 tbsp ginger

1.5 tbsp cornstarch

1 tbsp soy sauce

1 tbsp toasted sesame oil (I omitted)

3 eggs

2 cups baby spinach (2 oz)

1.5 cups cooked, shelled edamame

1/4 tsp salt

Instructions

1. Bring stock, ginger, and salt to a boil.

2. Stir cornstarch and soy sauce in a bowl until smooth. Whisk into stock. Cook until slightly thickened (1-2 minutes).

3. Remove from heat.

4. Whisk sesame oil and eggs in a bowl.

5. Slowly add egg mixture to soup.

6. Stir in spinach and edamame.

Inspired by Saveur

Notes: Original recipe called for green onion, but I was not a big fan. Be careful when reheating--egg mixture will curdle.

Notes 2: Tastes good but has no soy flavor. Next time try with the toasted sesame oil or more soy sauce. Quick and easy to make.