Chinese Chicken, Egg and Spinach Soup in Light Broth Recipe
This light Chinese soup with chicken, egg and spinach is as delicate as clear broth, but ready much faster. In China, similar soups are often eaten for dinner – they are meant to warm you up without weighing down your stomach. It’s something between Polish chicken broth and egg drop soup, just with plenty of greens.
A quick, comforting Chinese-style soup that combines the delicacy of clear broth with the silkiness of egg ribbons and the freshness of spinach, making it light yet satisfying.
Chef's tips
Slice the chicken as thinly as you can so it cooks quickly and stays tender. Don’t let the garlic and ginger brown, or they will turn bitter. When adding the egg, keep the soup just below a boil and pour slowly while stirring gently – this is the key to getting fine, pretty egg ribbons instead of large clumps.
How to serve
Serve in deep bowls with extra soy sauce and chili flakes on the table so everyone can adjust the flavor to their taste. A side of steamed rice or simple stir-fried vegetables turns this soup into a complete meal.
Ingredients
- skinless chicken breast or boneless thigh - 250 g
- fresh spinach baby spinach also works - 100 g
- eggs - 2 pieces
- chicken or vegetable stock homemade or from a good-quality cube - 1 l
- soy sauce - 2 tablespoons
- fresh ginger cut into thin slices - 10 g
- garlic lightly crushed - 1 clove
- potato or corn starch optional, for light thickening - 1 tablespoon
- water for the starch - 2 tablespoons
- oil e.g. rapeseed - 1 tablespoon
- salt to taste, if needed
- white pepper can be replaced with black pepper - 0.25 teaspoons
- chives or spring onion chopped, for serving - 2 tablespoons
Preparation
- Cut the chicken into thin strips or small cubes.
- Heat the oil in a pot over medium heat. Add the ginger slices and crushed garlic clove, and fry for 1–2 minutes until they become very fragrant but do not brown.
- Add the chopped chicken and fry for 3–4 minutes, stirring, until the meat turns white on all sides.
- Pour in the stock and add the soy sauce. Bring to a boil, then reduce the heat and cook for 8–10 minutes, until the chicken is tender.
- If you want to lightly thicken the soup, mix the starch with 2 tablespoons of cold water, pour into the pot, stir and cook for 1–2 minutes until the soup slightly thickens.
- Rinse the spinach and cut larger leaves into 2–3 pieces. Add to the soup and cook for 1–2 minutes, until the leaves wilt and turn a vibrant green.
- Beat the eggs in a small bowl with a fork. Reduce the heat to low. Pour the eggs into the soup in a thin stream, gently stirring the soup in circular motions with a spoon. Thin, pale egg ribbons will form.
- Season the soup with pepper and salt if needed, if the stock and soy sauce were not salty enough.
- Remove the ginger slices and garlic clove if you can see them. Serve the soup hot, sprinkled with chopped chives or spring onion.
Storage
Zupę przechowuj w lodówce w szczelnym pojemniku do 2 dni. Podgrzewaj na małym ogniu, nie doprowadzając do mocnego wrzenia, aby jajko się nie ścięło w grudki. Nie zaleca się mrożenia, bo jajko i szpinak zmieniają strukturę.
