Salmon Egg-Drop Soup

Salmon Egg-Drop Soup
Photo by Christina Schmidhofer


  • 12 ounces boned, skinned salmon fillet, rinsed and cut into 1-inch chunks
  • Salt and pepper
  • 3 cans (14 1/2 oz. each) fat-skimmed chicken broth
  • ¼ cup chopped green onions
  • 2 large eggs, beaten to blend
  • 2 cups lightly packed rinsed, stemmed spinach leaves (about 2 oz.)
  • 3 tablespoons coarsely chopped fresh ginger

1. In a 4- to 5-quart pan over high heat, bring broth to a boil. Add ginger, reduce heat to maintain a simmer, cover, and cook to flavor broth, about 10 minutes. Remove ginger chunks with a slotted spoon or a fine strainer. 2. Add salmon and simmer until chunks are opaque but still moist-looking ...

View full recipe at My Recipes


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