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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Going into cold-and-flu season, Jeanette Taplin wanted a tasty soup with lots of virus-fighting power. After reading about the health benefits of salmon, ginger, and spinach, she came up with this quick version of a Chinese classic. PREP AND COOK TIME: About 25 minutes Ingredients:
3 cans (14 1/2 oz. each) fat-skimmed chicken broth |
3 tablespoons coarsely chopped fresh ginger |
12 ounces boned, skinned salmon fillet, rinsed and cut into 1-inch chunks |
2 cups lightly packed rinsed, stemmed spinach leaves (about 2 oz.) |
2 large eggs, beaten to blend |
1/4 cup chopped green onions |
salt and pepper |
Directions:
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 in the center (cut to test), about 5 minutes. Add spinach and stir just until wilted.
3. Increase heat to bring broth back to a boil and slowly stir in eggs. Stir in green onions and add salt and pepper to taste. Ladle soup into bowls immediately.
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