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Salmon Egg-Drop Soup





Yields
Makes 4 servings



Total Time
25 mins

Going into cold-and-flu season, Jeanette Taplin wanted a tasty soup with lots of virus-fighting power. After reading about the health benefits of salmon, ginger, and spinach, she came up with this quick version of a Chinese classic. PREP AND COOK TIME: About 25 minutes

Salmon Egg-Drop Soup




Christina Schmidhofer
 3 cans (14 1/2 oz. each) fat-skimmed chicken broth
 3 tablespoons coarsely chopped fresh ginger
 12 ounces boned, skinned salmon fillet, rinsed and cut into 1-inch chunks
 2 cups lightly packed rinsed, stemmed spinach leaves (about 2 oz.)
 2 large eggs, beaten to blend
 1/4 cup chopped green onions
  Salt and pepper
Step 1
1

In a 4- to 5-quart pan over high heat, bring broth to a boil. Add ginger, reduce heat to maintain a simmer, cover, and cook to flavor broth, about 10 minutes. Remove ginger chunks with a slotted spoon or a fine strainer.

Step 2
2

Add salmon and simmer until chunks are opaque but still moist-looking in the center (cut to test), about 5 minutes. Add spinach and stir just until wilted.

Step 3
3

Increase heat to bring broth back to a boil and slowly stir in eggs. Stir in green onions and add salt and pepper to taste. Ladle soup into bowls immediately.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories246
% Daily Value *
Total Fat 12g16%

Saturated Fat 2.6g13%
Cholesterol 156mg52%
Sodium 191mg9%
Total Carbohydrate 1.9g1%

Dietary Fiber 0.6g3%
Protein 31g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.