Egg Drop Soup with Spinach & Bell Peppers

A comforting and light Chinese-inspired soup with delicate ribbons of egg, fresh spinach, and colorful bell peppers, enhanced with sesame oil and ginger.

Ingredients

• 4 cups Vegetable Broth
• 2 large, beaten Eggs
• 2 cups, roughly chopped Spinach
• 1/2 cup, thinly sliced Mini Bell Peppers
• 1 tbsp Low Sodium Soy Sauce
• 1 tbsp Cornstarch
• 2 tbsp Water
• 1 tsp Toasted Sesame Oil
• 1/2 tsp Ground Ginger
• Pinch White Pepper
• 1 tbsp, thinly sliced Green Onions

Instructions

1. In a pot, bring vegetable broth to a gentle boil.
2. In a small bowl, whisk together cornstarch and water to make a slurry.
3. Reduce heat to low and slowly pour cornstarch slurry into the broth, stirring constantly, until slightly thickened.
4. Stir in soy sauce and ginger. Season with white pepper.
5. Slowly drizzle beaten eggs into the simmering broth, stirring gently to create delicate egg ribbons.
6. Add spinach and bell peppers and cook until spinach is just wilted, about 1 minute.
7. Remove from heat and stir in toasted sesame oil.
8. Garnish with sliced green onions and serve hot.

Cuisine: Chinese

Suitability: vegetarian,gluten-free

Prep Time: 5 mins

Cook Time: 15 mins

Serving Size: 2

Meal Type: dinner