Spicy Spinach Eggdrop Soup

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Spicy Spinach Eggdrop Soup
  • 4Servings


  • 4 eggs
  • 4 teaspoons cornstarch
  • 8 cups chicken stock
  • 1/4 cup soy sauce
  • 8 cups baby spinach
  • Hot chili oil
  • 4 scallions, thinly sliced


In bowl, whisk eggs and cornstarch. In saucepot, simmer stock and soy sauce over medium. Add spinach; cook until just wilted. Gently pour egg mixture into pot in a slow stream, stirring constantly. Top with chili oil and scallions.