Egg Drop Spinach Soup

A light, comforting egg drop soup with tender spinach, garlic, and ginger simmered in savory chicken broth.

This simple spinach egg drop soup is a warm, nourishing bowl built from delicate ribbons of whisked egg gently swirled into fragrant chicken broth infused with garlic and fresh ginger, then finished with tender wilted spinach and a touch of toasted sesame oil for rich, savory depth. Light yet satisfying, it comes together in minutes and makes a comforting, protein-packed meal or soothing starter with clean flavors and a silky texture.

Servings

2

Prep Time

10 minutes

Cook Time

10-15 minutes

Total Time

20-25 minutes

Fresh
4 large eggs
2 cups fresh spinach, loosely packed
2 cloves garlic, minced
1 tsp fresh ginger, grated (optional but recommended)

Packaged
4 cups low-sodium chicken broth
1 tsp toasted sesame oil

Seasoning
½ tsp sea salt, or to taste
¼ tsp white pepper or freshly ground black pepper
Optional: pinch of turmeric or red pepper flakes

Serving (optional)
Sliced green onions
Extra sesame oil (a few drops)

Preparation

  • Mince the garlic and grate the fresh ginger if using.
  • Roughly chop or leave the spinach in loose bite-sized pieces.
  • Crack the eggs into a bowl and whisk until fully smooth and combined.
  • Slice green onions for garnish if desired.

Cooking

  • Pour the chicken broth into a saucepan and bring to a gentle simmer over medium heat.
  • Stir in the garlic and ginger and let cook for 1–2 minutes to infuse the broth.
  • Reduce heat so the liquid is barely simmering.
  • Slowly drizzle the whisked eggs into the pot while stirring the broth in a circular motion to form soft egg ribbons.
  • Let the eggs set for about 30 seconds.
  • Add the spinach and cook just until wilted, 30–60 seconds.
  • Remove from heat and stir in sesame oil, salt, pepper, and any optional spices.

Serving

  • Ladle into bowls while hot.
  • Garnish with sliced green onions and a few drops of extra sesame oil if desired.
  • Serve immediately.