Quick and Easy Spinach Egg Drop Soup

I was pretty much floored the first time I saw a friend of mine make egg drop soup.  I mean, who knew that making the popular Chinese appetizer basically just involved heating up a lightly spiced broth and stirring in beaten eggs in a steady stream until they cook into delicate ribbons?

Millions and millions of people, apparently.  I guess I’m just a bit slow on the uptake.

Most egg drop soups are far from filling, however, so in an attempt to make this into something of a one-dish meal I used more eggs than usual as well as a substantial amount of spinach.  The spinach wilts down to far less than its original volume but still provides plenty of bulk and a nutritional boost.

And just like these shrimp and egg pancakes, this soup would be the perfect weeknight meal when both time and energy is in short supply.


Quick and Easy Spinach Egg Drop Soup

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes


* 5 cups chicken broth
* 3 cups packed baby spinach leaves
* 3/4 teaspoon Asian sesame oil
* 3/4 teaspoon Vietnamese fish sauce
* 3 well beaten eggs
* salt
* 1/4 cup thinly sliced green onion


Bring the chicken to a boil in a medium saucepan over medium-high heat. Stir in the spinach leaves, sesame oil, and fish sauce and cook until the spinach begins to wilt.

Stir the mixture until the broth is quickly swirling around the saucepan. Slowly and carefully pour in the eggs, continuing to stir the broth with your other hand. The eggs should cook upon contact with the broth and create ribbons. Taste and add salt, if necessary.

Ladle into individual bowls and top with green onion.

    Pin It

7 Responses to “Quick and Easy Spinach Egg Drop Soup”

  1. #
    Allison (Spontaneous Tomato) — January 30, 2013 at 9:25 am

    Great idea to add spinach to egg drop soup! I’ve started adding spinach to miso soup, and I love how easy it is to green it up and make it healthier and heartier just by stirring in a handful of leaves that wilt in seconds.

    I’ve actually never made egg drop soup (and it’s not my favorite at restaurants since it can sometimes be extra slimy/cornstarch-y), but you’ve inspired me– I should totally make my own at home sometime; it looks so simple to make and I bet it tastes much better than the restaurant version!


    • Cate — January 30th, 2013 @ 9:32 pm

      Yes! And it’s super super simple. And no cornstarch required :)


  2. #
    Marcia — November 12, 2013 at 3:16 pm

    I am vegetarian- could I substitute Tamari for the fish sauce?


    • Cate — November 20th, 2013 @ 9:19 pm

      Sorry for such a late reply. I’m sure Tamari would be fine. I’ve also seen vegetarian “fish” sauce at Asian markets, but I’ve never actually tried it. Might be worth seeking out :)


  3. #
    Helene — December 4, 2013 at 10:52 am

    I tried adding half a chilly too, and I was really good :) Those who like it a little spicy should try it.


  4. #
    Sheema — June 29, 2014 at 10:08 am

    Hi, I tried this out with slight modification and wrote about it (and your website) in my blog. You can see it here if you are curious :) http://aneggadayblog.wordpress.com/


    • Cate — October 4th, 2014 @ 6:12 pm

      Yours looks great Sheena- and “Will feed one sad and lonely soul”… hilarious! Hope you kicked whatever had you under the weather :)


Leave a Comment