Chinese Egg and Spinach Soup Recipe
This light Chinese soup with egg and spinach is a quick dish that in China is often eaten for dinner or as a gentle meal when someone has a cold. It’s a bit like a simple vegetable soup, but the egg is poured in a thin stream into the hot broth, forming delicate ribbons. It’s simple, warming, and very homey.
A comforting, homestyle Chinese soup that comes together in minutes, with silky egg ribbons and tender spinach in a light, aromatic broth.
Chef's tips
Beat the eggs well and pour them in a very thin stream while stirring the soup in one direction – this is the key to getting fine, delicate ribbons instead of big egg clumps.
How to serve
Serve in deep bowls, topped generously with chopped chives or spring onion. A drizzle of extra soy sauce or chili oil on top works well for those who like a stronger flavor.
Ingredients
- vegetable or chicken broth - 900 ml
- eggs - 3 pieces
- fresh spinach washed leaves, without thick stalks - 100 g
- potato or corn starch mixed with 2 tablespoons of water - 1 tablespoon
- soy sauce - 1.5 tablespoons
- fresh ginger slices, coin-thick - 2 slices
- sesame oil optional - 0.5 teaspoon
- chives or spring onion chopped, for serving - 2 tablespoons
- salt to taste
- black pepper to taste
Preparation
- Pour the broth into a pot, add the ginger slices and bring to a boil. Simmer over low heat for 5 minutes so the broth picks up the aroma.
- In a small bowl, beat the eggs with a fork until the whites and yolks are well combined.
- Remove the ginger slices from the broth. Add the soy sauce and the starch mixed with water. Stir until the soup thickens slightly – this will take about 1–2 minutes of cooking.
- Reduce the heat so the soup is only gently bubbling. With one hand, stir the soup in a circle with a spoon, and with the other pour in the eggs in a very thin stream. Delicate egg ribbons will form.
- Add the spinach leaves and cook for another 1–2 minutes, until they soften and reduce in volume.
- Season the soup with salt and pepper to taste. At the end you can add a few drops of sesame oil.
- Serve the hot soup sprinkled with chopped chives or spring onion.
Storage
Zupa najlepiej smakuje świeża, bo jajko może się rozwarstwiać przy długim przechowywaniu. Jeśli zostanie porcja, przechowuj ją w lodówce i podgrzej delikatnie na małym ogniu, nie dopuszczając do mocnego wrzenia.
