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Salmon Egg-Drop Soup

Christina Schmidhofer
Total time 25 mins
Yield Makes 4 servings
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
  • 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

Nutrition 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

How to Make It

  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.