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 ⓘ
Instructions
- 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.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
196
kcal
10% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).