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Egg Drop Soup with Dumplings


5 cups chicken stock or low-sodium broth
One 3-inch piece of fresh ginger—2 inches thinly sliced, 1 inch peeled and julienne
1 teaspoon freshly ground white pepper
2 large eggs, lightly beaten
2 cups packed spinach leaves, with stems
*1 green onion, chopped
*strips of roasted seaweed
*6-8 homemade Pork and Kimchi Dumplings (optional)

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In a medium saucepan, bring the chicken stock to a boil with the sliced ginger and 1/2 teaspoon of the white pepper. Cover and simmer over low heat for 5 minutes. Strain and return the stock to the saucepan.

Add the julienne ginger and dumplings to the stock and return the stock to a boil. Reduce the heat to low. Gently stir in the eggs, breaking them into long strands, and cook for about 30 seconds. Stir in the spinach and green onion and remove from the heat. Season with salt and the remaining 1/2 teaspoon of white pepper. Garnish with roasted seaweeds. Ladle into bowls and serve right away.

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*This is the worst flu season  ever. I was feeling under the weather and the best medication is a good homemade soup. I made an extra batch of  Pork and Kimchi dumplings and froze them. I added the dumplings  to add some heartiness to the soup…one complete meal. enJOY!!!

Source: Food & Wine 2011 Annual Cookbook