Egg Drop Soup with Spring Greens

Egg Drop Soup with Spring Greens Recipe - A Flavorful Vegetarian Delight

Preparation time: 10 minutes | Cooking time: 15 minutes | Servings: 4 |

Vegetarian diet

Introduction

Egg Drop Soup with Spring Greens is a light and flavorful dish that combines the richness of eggs with the freshness of seasonal greens. This recipe is perfect for a quick and easy meal that is both nutritious and delicious.

History

Egg drop soup is a traditional Chinese dish that has been enjoyed for centuries. It is believed to have originated in the Sui Dynasty (581-618 AD) and has since become a popular dish in Chinese cuisine. The addition of spring greens adds a modern twist to this classic recipe, making it a perfect dish for the spring season.

Ingredients

6 cups vegetable stock
1 cup cleaned, trimmed and chopped dandelion greens
1 cup cleaned, trimmed and chopped arugula leaves
1 cup cleaned, trimmed and chopped sorrel leaves
1 cup fresh peas, blanched, or frozen peas, thawed
salt and freshly ground black pepper to taste
3 large eggs, well beaten
0.25 cup grated parmesan cheese for garnish
0.25 cup crumbled feta cheese for garnish

How to prepare

Place the vegetable stock in a large soup pot and heat it over high heat.
When the stock comes to a boil, stir in the dandelion greens, arugula leaves, sorrel leaves, and peas.
When the soup returns to a simmer, reduce the heat to medium-low and cook for about 1 minute.
Season to taste.
Gradually pour the eggs into the soup, stirring constantly to allow the egg threads to form.
Remove from heat, ladle the soup into individual soup bowls, garnish with cheeses, and serve immediately.

Variations

Add cooked chicken or shrimp for a protein boost.
Substitute spinach or kale for the spring greens.
Add a splash of soy sauce or sesame oil for extra flavor.

Cooking Tips & Tricks

Be sure to beat the eggs well before adding them to the soup to ensure a smooth and creamy texture.

- Use fresh, seasonal greens for the best flavor and nutritional value.

- Adjust the seasoning to taste, adding more or less pepper as desired.

- Garnish the soup with a combination of parmesan and feta cheese for a delicious finishing touch.

Serving Suggestions

Serve Egg Drop Soup with Spring Greens as a light and refreshing appetizer or as a main dish with a side of crusty bread or a salad.

Cooking Techniques

The key to making a perfect Egg Drop Soup is to pour the beaten eggs slowly into the simmering soup while stirring constantly to create delicate egg threads.

Ingredient Substitutions

If you can't find dandelion greens, arugula, or sorrel, you can substitute with spinach, kale, or Swiss chard.

Make Ahead Tips

You can prepare the soup base ahead of time and add the beaten eggs just before serving to ensure a fresh and creamy texture.

Presentation Ideas

Garnish the soup with a sprinkle of fresh herbs, such as parsley or chives, for a pop of color and flavor.

Pairing Recommendations

Pair Egg Drop Soup with Spring Greens with a light and crisp white wine, such as a Sauvignon Blanc or Pinot Grigio.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Egg Drop Soup with Spring Greens contains approximately 180 calories.

Carbohydrates

Each serving of Egg Drop Soup with Spring Greens contains approximately 10 grams of carbohydrates.

Fats

Each serving of Egg Drop Soup with Spring Greens contains approximately 8 grams of fats.

Proteins

Each serving of Egg Drop Soup with Spring Greens contains approximately 12 grams of proteins.

Vitamins and minerals

This soup is rich in vitamins and minerals, including vitamin A, vitamin C, iron, and calcium, thanks to the addition of the spring greens.

Alergens

This recipe contains eggs and dairy (parmesan and feta cheese), which may be allergens for some individuals.

Summary

Egg Drop Soup with Spring Greens is a nutritious dish that is low in carbohydrates and calories, while being rich in proteins, vitamins, and minerals.

Summary

Egg Drop Soup with Spring Greens is a delicious and nutritious dish that is perfect for the spring season. With its light and refreshing flavors, this soup is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was a warm spring day, and I was out for a stroll in the park when I stumbled upon a group of elderly women laughing and chatting as they prepared a delicious-looking soup. Intrigued, I approached them and struck up a conversation.

As it turned out, they were a group of friends who met every week to share recipes and cook together. One of the women, Mrs. Chen, was kind enough to share her recipe for Egg Drop Soup with Spring Greens with me. She explained that it was a family recipe that had been passed down for generations, and she was happy to pass it on to me.

I was thrilled to have the opportunity to learn a new recipe, especially one that had such a rich history. Mrs. Chen patiently walked me through the steps, explaining the importance of each ingredient and the techniques needed to bring out the flavors of the soup.

The first step was to gather the spring greens, which included spinach, bok choy, and green onions. Mrs. Chen stressed the importance of using fresh, seasonal vegetables to enhance the flavor of the soup. She showed me how to wash and chop the greens, taking care to remove any tough stems or wilted leaves.

Next, we moved on to the broth. Mrs. Chen used a combination of chicken broth and water, seasoned with soy sauce, ginger, and garlic. She explained that the key to a good broth was to simmer it slowly, allowing the flavors to meld together and create a rich base for the soup.

Once the broth was ready, it was time to add the eggs. Mrs. Chen cracked them into a bowl and whisked them until they were frothy. She then slowly poured them into the simmering broth, stirring gently to create delicate ribbons of egg throughout the soup.

As the eggs cooked, Mrs. Chen added the spring greens, allowing them to wilt slightly in the hot broth. She seasoned the soup with a dash of sesame oil and a sprinkle of white pepper, giving it a subtle depth of flavor that complemented the fresh greens perfectly.

Finally, it was time to serve the soup. Mrs. Chen ladled it into bowls, garnishing each with a few extra slices of green onion for a burst of freshness. She encouraged me to taste the soup and adjust the seasoning as needed, explaining that cooking was as much about intuition as it was about following a recipe.

I took a sip of the soup and was instantly transported back to my childhood, when my own grandmother would spend hours in the kitchen, preparing meals that filled our home with warmth and comfort. The Egg Drop Soup with Spring Greens was simple yet elegant, a perfect balance of flavors that spoke to the traditions of generations past.

As I thanked Mrs. Chen for sharing her recipe with me, I felt a deep sense of gratitude for the connections we make through food. In that moment, I realized that recipes were more than just a list of ingredients and instructions – they were a link to our past, a way to connect with others, and a source of joy and nourishment for both body and soul.

And so, armed with Mrs. Chen's recipe in hand, I returned home to my own kitchen, eager to recreate the magic of that day in the park. As I stirred the broth, chopped the greens, and whisked the eggs, I felt a sense of connection to all those who had come before me, passing down their knowledge and love through the simple act of cooking a meal.

And as I sat down to enjoy a bowl of Egg Drop Soup with Spring Greens, I knew that I would carry on that tradition, sharing this recipe with my own loved ones and creating new memories that would be cherished for years to come. For in the world of cooking, as in life, it is the sharing of recipes and stories that truly nourishes the soul.