Spinach and Egg Soup is a beloved, nutrient-packed dish enjoyed worldwide for its simplicity and comforting flavor. This classic recipe requires minimal ingredients but delivers maximum taste, making it perfect for busy weeknights or a light meal.
To start, heat 2 tablespoons of oil in a pot over medium heat. Sauté 2 minced garlic cloves until fragrant, about 30 seconds. Add 4 cups of chicken or vegetable broth, bringing it to a gentle boil. Reduce heat to low and gradually stir in 1 cup of fresh spinach, wilting it into the broth. Season with salt and a pinch of white pepper to taste.
In a small bowl, lightly beat 2 eggs with a fork. Slowly drizzle the eggs into the simmering soup while stirring gently in a circular motion. This creates delicate, silky egg ribbons. Let the soup cook for another 1–2 minutes until the eggs set. For extra richness, a dash of sesame oil or a few drops of soy sauce can be added before serving.
Ladle the soup into bowls and garnish with chopped green onions. The result is a warm, vibrant soup with tender spinach, velvety eggs, and a savory broth. It’s not just delicious but also packed with protein, vitamins, and iron, making it a wholesome choice for any meal.