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
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
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.
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.
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.