Spinach Egg Drop Soup (Indo-Chinese)

Egg Drop soup is one of the most common types of soups you will find in most Chinese restaurants. It happens to be one of those soups that you can modify however you want, because it has a simple egg base and ingredients that work well with many ingredients.

Spinach Egg Drop soup happens to be one of those recipes that takes the simple egg drop base and elevates it with fresh spinach, herbs and loads more flavor – all with the delicious egg ribbons that everyone has come to love in this type of soup.

I have changed up the traditional recipe a bit to add in more of an Indo-Chinese influence, and give you all a slight flavor of both Indian spices and Chinese “umami.” The mesh of flavors works really well together and will be a definite pleaser at any table!

SPINACH EGG DROP SOUP (Indo-Chinese Fusion)

Servings: 4

Ingredients:

• 3 cups of water
• 2 cubes of chicken bouillon
• 1/2 tsp. salt (add to taste)
• 1/4 tsp. black pepper
• ¼ cup of finely diced onions (*scallions can be used too)
• 2 Tbsp. soy sauce (add 3 Tbsp. for stronger flavor)
• 1 Tbsp. of finely chopped parsley or cilantro
• 1 Tbsp. of Italian seasoning
• 1 tsp. ground cumin powder
• 1 tsp. madras curry powder
• 1/8 tsp. garam masala
• 1.5 cups of finely chopped spinach
• 1/8 tsp. red pepper flakes (*optional)
• 2 eggs (beaten)
• Extra scallions (optional garnish)
• Crispy noodles (optional garnish)

Note: In place of bouillon, you can simply use 3 cups of chicken stock or broth. *

Instructions:

1. In a medium saucepan or pot, heat water, bouillon, salt, and pepper on medium heat.
2. When water is hot, add in onions and allow to cook till they a bit soft and translucent.
3. Add in soy sauce, parsley, Italian seasoning, cumin powder, curry powder, garam masala, spinach, and red pepper flakes. Allow spinach to wilt a bit and darken. (The spiced soup should be bubbling by now)
4. Lower heat and with a spoon, begin to swirl the soup gently and “drop” in small amounts of the beaten egg – little bit at a time – constantly mixing to get those thin, silky egg ribbons in the soup.
5. Allow to simmer for 1-2 minutes while gently mixing.
6. Serve hot in your favorite bowl with some fresh or fried scallions on top, and crispy noodles.

Let me know your thoughts! If you make this recipe, tag me on IG @cmspiceculture and show me your soup pics!

Enjoy!