Spinach Soup with Salted Duck Eggs
This spinach soup with salted duck eggs is a simple yet nourishing soup. Despite using just a handful of ingredients, it is surprisingly flavorful as the salted eggs add richness and depth to the broth.
Servings: 2 people
Calories: 132kcal
Ingredients
- 2 salted duck eggs
- ½ tablespoon Shaoxing wine or sake
- 3 cups low sodium vegetable stock or chicken stock (see Notes for more information)
- 10.5 oz mature spinach, cut into 2-3 inch long pieces
- 1 tablespoon goji berries, rinsed
Instructions
- Separate the yolks from the whites. Keep 1 egg white and discard the other. Cut each yolk into 3–4 pieces, then drizzle the Shaoxing wine (or sake) over the yolks.
- Bring vegetable stock or chicken stock to a boil. Then add the reserved egg white and yolk pieces. Cook up to 2 minutes.
- Add the spinach and bring the soup back to a boil. You should cook quickly, about 2 minutes, just until the spinach is tender but still has some pleasant bite.
- Add the goji berries and then turn off the heat. Transfer the soup to serving bowls and serve right away.
Notes
Use mature spinach, typically sold in bunches at the grocery store. Baby spinach is too tender and will break down too quickly in this soup.
For the broth, you can use either homemade or a good-quality store-bought stock. Just make sure it’s low in sodium, since the salted egg white will naturally season the soup. To avoid an overly salty result, you can dilute the stock with water, either a 2:1 ratio of stock to water or even 1:1 depending on how salty your stock is.
Nutrition
Calories: 132kcal | Carbohydrates: 14g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 194mg | Sodium: 1596mg | Potassium: 851mg | Fiber: 4g | Sugar: 6g | Vitamin A: 14967IU | Vitamin C: 42mg | Calcium: 171mg | Iron: 5mg