Salmon Egg-Drop Soup

Name: Salmon Egg-Drop Soup
Ingredients: 3 cans (14 1/2 oz. each) fat-skimmed chicken broth; 3 tablespoons coarsely chopped fresh ginger; 12 ounces boned, skinned salmon fillet, rinsed and cut into 1-inch chunks; 2 cups lightly packed rinsed, stemmed spinach leaves (about 2 oz.); 2 large eggs, beaten to blend; 1/4 cup chopped green onions; Salt and pepper

7 ingredients

3 steps

Ingredients

3 cans (14 1/2 oz. each) fat-skimmed chicken broth
3 tablespoons coarsely chopped fresh ginger
12 ounces boned, skinned salmon fillet, rinsed and cut into 1-inch chunks
2 cups lightly packed rinsed, stemmed spinach leaves (about 2 oz.)
2 large eggs, beaten to blend
1/4 cup chopped green onions
Salt and pepper

Directions

1

In a 4- to 5-quart pan over high heat, bring broth to a boil. Add ginger, reduce heat to maintain a simmer, cover, and cook to flavor broth, about 10 minutes. Remove ginger chunks with a slotted spoon or a fine strainer.
2

Add salmon and simmer until chunks are opaque but still moist-looking in the center (cut to test), about 5 minutes. Add spinach and stir just until wilted.
3

Increase heat to bring broth back to a boil and slowly stir in eggs. Stir in green onions and add salt and pepper to taste. Ladle soup into bowls immediately.