Spinach and Edamame Egg Drop Soup | Saveur
Ian Knauer, host of The Farm, and former food editor of Gourmet, updates the Chinese restaurant favorite with a handful of soybeans and fresh spinach.
Ingredients
- 6 cups chicken stock, preferably homemade
- 1 tbsp. finely grated ginger
- 1 <sup>1</sup>⁄<sub>2</sub> tsp. kosher salt, plus more to taste
- 1 <sup>1</sup>⁄<sub>2</sub> tbsp. cornstarch
- 1 tbsp. soy sauce
- 1 tbsp. toasted sesame oil
- 3 eggs
- 2 cups (2 oz.) baby spinach
- 1 <sup>1</sup>⁄<sub>2</sub> cups cooked, shelled edamame
- 4 scallions, thinly sliced
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