Salmon Egg-Drop Soup

Ingredients

• 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

Preparation

1. 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. 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. 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.