Egg Drop Soup with Spinach, Tofu & Chili Crisp

🥚 🍲 Egg Drop Soup 🍲 🥚
with
Spinach, Tofu, and Chili Crisp

Egg Drop Soup is one of those wonderfully simple dishes that proves a handful of everyday ingredients can become something truly satisfying. Soft wisps of egg are suspended in a fragrant broth seasoned with fresh ginger and white pepper, while firm cubes of tofu and fresh spinach transform it into a light meal rather than just a starter. It comes together in about 15 minutes, making it an excellent choice for lunch, a cozy dinner, or whenever you’re craving something warm and nourishing.

Offer chili crisp on the side so everyone can season their own bowl to taste. A drizzle of the aromatic chili oil and a few crispy bits add color, texture, and a pleasant kick without overwhelming the delicate broth. It’s an easy way to personalize each serving while letting the delicate flavors of the broth, tofu, spinach, and ginger shine.

Egg Drop Soup Recipe

Ingredients

3 c. chicken or vegetable broth (preferably homemade)
1 1/2 t. fresh ginger, finely grated
1 T. mirin
8 oz. firm tofu, cut into ½-inch cubes
1 large handful baby spinach
2 scallions, thinly sliced, divided
2 large eggs, thoroughly beaten
1 1/2 t. cornstarch mixed with 1 T. cold water
Salt, to taste
White pepper, to taste
Chili crisp, to serve

Method

In a medium soup pot or earthenware pot, bring the broth to a gentle simmer. Add the grated ginger and mirin. Simmer for about 5 minutes to infuse the broth.

Stir in the cornstarch slurry while whisking the broth. Simmer for 1 minute until lightly thickened. Add the tofu and cook gently until hot, about 4 minutes. Stir in the white and light green parts of the scallions along with the spinach and cook just until wilted, about 30 seconds.

Reduce the soup to a very gentle simmer. Slowly drizzle the eggs into the soup in a thin stream while gently stirring the broth in one direction with chopsticks to create soft wisps.

Remove from the heat. Taste and season with salt and white pepper.

Ladle soup into warm bowls. Garnish with the remaining scallions. Serve chili crisp on the side.