Salmon Egg-Drop Soup
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
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- Calories: 246
- Calories from fat: 44%
- Protein: 31g
- Fat: 12g
- Saturated fat: 2.6g
- Carbohydrate: 1.9g
- Fiber: 0.6g
- Sodium: 191mg
- Cholesterol: 156mg
- 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.
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