This Japanese-inspired version of the “egg drop” soup master shows how versatile this simmering technique is. This soup has a warming, ginger kick that works wonders for a cold, or when you’re in need of a deeply nourishing broth. Many other flavors can be added or substituted here: lemongrass, a few drops of lime for acidity, bird’s-eye chile for heat, or a carrot cut into julienne and lightly simmered so it retains a slight crunch.
6 SERVINGS
EQUIPMENT: A 3-quart (3 l) saucepan; 6 warmed, shallow soup bowls.
2 large eggs, free-range and organic
1 quart (1 l) Chicken Stock or Vegetable Stock
1 teaspoon finely grated fresh ginger
1-1/2 teaspoons soy sauce
4 cups (60 g) loosely packed baby spinach leaves
1/2 cup (40 g) enoki mushrooms, well rinsed
Fine sea salt (optional)
1. Crack the eggs into a medium bowl. With a fork, very gently break up the egg yolks. Do not whisk.
2. In the saucepan, combine the stock, ginger, and soy sauce and bring to a boil over high heat, then reduce the heat to its lowest setting to achieve a gentle simmer. Add the spinach and mushrooms and cook until tender, about 30 seconds.
3. When the spinach is wilted, remove the pot from the heat. (This allows the eggs to cook gently and reach the desired silky texture.) Very slowly pour the egg mixture in a thin stream from about 8 inches (20 cm) above the pot into the stock, at the same time stirring carefully with a wooden spoon in one direction, until the eggs turn into elegant ribbons. This is a very delicate operation, so move slowly but deliberately. If the stock is too hot or the eggs are overbeaten or whisked, the eggs could turn into rubbery clumps. Taste for seasoning and add salt if necessary. Transfer to the warmed, shallow soup bowls and serve immediately.