egg drop soup with spinach and tofu

Michelle Regan
January 31, 2019

Celebrate the Lunar New Year with this variation on egg drop soup. Spinach and tofu give this soup, usually served as a appetizer, the heartiness to stand on its own.



  • ¼ cup cornstarch 
  • ½ cup water
  • 4 cups chicken stock
  • ½ tsp. sesame oil
  • Pinch of sugar
  • Pinch white pepper
  • Pinch turmeric powder
  • ½ tsp. minced ginger
  • ½ tsp. minced garlic
  • 1 block tofu, drained and cut into small squares
  • Half a bunch fresh spinach
  • 3 eggs, slightly beaten
  • Salt to taste
  • 1 stalk green onion, chopped
  • Low-sodium shoyu


Mix water and cornstarch well to make a slurry. Add to soup while stirring continuously until soup thickens slightly.

Simmer chicken stock in a medium-sized pot. Stir in sesame oil, salt, sugar, white pepper, and turmeric.

Add tofu and spinach. Stir occasionally until spinach begins to wilt.

Pour eggs into soup, stirring continuously. Your pouring and stirring speed will determine the consistency of the soup. For bits of cooked egg, add egg all at once and stir slowly. If you’d like a well-blended soup, add eggs slowly and stir consistently at a quicker pace.

Add salt to taste. Garnish with a drizzle of sesame oil, low-sodium shoyu, and green onion. Serves 4.

Find more Lunar New Year recipes in the winter issue of Island Scene.

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