< PreviousBowl of Hugs 131SPINACH EGG DROP SOUPWhen I was growing up in Beijing, my grandma was very particular about family dinners. We had to have one vegetable, one meat and one fish dish, with a side of starch and a soup to complete the meal. Everyone sat at the dinner table sharing our days with one another; even little me got to have a voice among adults. This simple soup represents one of our family’s values. I hope this will warm your heart as much as it does mine.SERVES 41 tbsp (30 ml) canola oil1 tbsp (7 g) chopped ginger 1 tbsp (3 g) chopped green onions 2 qt (1.9 L) chicken stock (sub vegetable stock for vegetarian version)1 cup (248 g) diced soft tofu ½ oz (14 g) dry seaweed1 tbsp (15 ml) light soy sauce1 tbsp (8 g) cornstarch2 tbsp (30 ml) water4 cups (120 g) baby spinach leaves2 large eggs1 tsp sesame oilHeat up the oil in a 4-quart (3.8 L) soup pot over medium heat. Add the ginger and green onions, sweat them for 30 seconds and add the chicken stock. When the soup base is simmering, add the tofu, seaweed and light soy sauce. Stir well. To make the slurry, combine the cornstarch and water in a small bowl, mix well and add to the soup. Stir well. When the soup has thickened from the slurry, add the spinach.Crack the eggs in a small bowl. Break the yolks and mix with the egg whites using a fork; do not whisk air into the eggs. Float the egg mixture on top of the soup, and gently stir and fold to create ribbons of egg in the soup. As soon as the egg ribbons are formed, remove the soup from the heat and finish with sesame oil.Bowl of Hugs 131SPINACH EGG DROP SOUPWhen I was growing up in Beijing, my grandma was very particular about family dinners. We had to have one vegetable, one meat and one fish dish, with a side of starch and a soup to complete the meal. Everyone sat at the dinner table sharing our days with one another; even little me got to have a voice among adults. This simple soup represents one of our family’s values. I hope this will warm your heart as much as it does mine.SERVES 41 tbsp (30 ml) canola oil1 tbsp (7 g) chopped ginger 1 tbsp (3 g) chopped green onions 2 qt (1.9 L) chicken stock (sub vegetable stock for vegetarian version)1 cup (248 g) diced soft tofu ½ oz (14 g) dry seaweed1 tbsp (15 ml) light soy sauce1 tbsp (8 g) cornstarch2 tbsp (30 ml) water4 cups (120 g) baby spinach leaves2 large eggs1 tsp sesame oilHeat up the oil in a 4-quart (3.8 L) soup pot over medium heat. Add the ginger and green onions, sweat them for 30 seconds and add the chicken stock. When the soup base is simmering, add the tofu, seaweed and light soy sauce. Stir well. To make the slurry, combine the cornstarch and water in a small bowl, mix well and add to the soup. Stir well. When the soup has thickened from the slurry, add the spinach.Crack the eggs in a small bowl. Break the yolks and mix with the egg whites using a fork; do not whisk air into the eggs. Float the egg mixture on top of the soup, and gently stir and fold to create ribbons of egg in the soup. As soon as the egg ribbons are formed, remove the soup from the heat and finish with sesame oil.We hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >