A flavorful and warming soup that’s just like the classic take-out version. Easy to make even on a weeknight!
Ingredients
1quartChicken Broth
1tablespoonsoy sauce
1teaspoonsesame oil
1cupsliced cremini mushrooms
1inchfresh ginger, sliced
3clovesgarlic, peeled
½cupfrozen peas
1tablespooncorn starch
2largeeggs, whisked
1cupbaby spinach
Fresh scallions, garnish
Sesame seeds, garnish
Instructions
In a small bowl, whisk eggs until they are a smooth consistency. In a seperate small bowl, stir together 1 tablespoon corn starch with 1/4 cup Chicken Broth.
Add the remainder of the chicken broth to a medium pot along with soy sauce, sesame oil, mushrooms, peas, ginger, and garlic. Bring to a slight simmer, cover, and simmer on low for 10 minutes until mushrooms soften.
Stir in corn starch slurry and continue to simmer on low for a minute or two.
Remove ginger and garlic pieces from the soup.
Add eggs in a slow drizzle, stirring. Then add Baby spinach. Stir until wilted.
Serve soup in big bowls garnished with extra sesame oil, scallions, and sesame seeds.