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
Total time: 25 Minutes

Recipe from


Recipe Time

Total: 25 Minutes

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


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


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.