Salmon Egg-Drop Soup

Salmon Egg-Drop SoupRecipe
Christina Schmidhofer
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
Makes 4 servings


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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


Total: 25 Minutes

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.

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.

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.

Created date

December 2004

Nutritional Information

Calories 246
Caloriesfromfat 44 %
Protein 31 g
Fat 12 g
Satfat 2.6 g
Carbohydrate 1.9 g
Fiber 0.6 g
Sodium 191 mg
Cholesterol 156 mg