"A few years ago," Sang Yoon recalls, "I caught a cold and my friend Sal Marino of Il Grano invited me for a bowl of stracciatella alla romana, the Italian soup with egg strands and semolina. I went home and made my own ghetto version with broth from a box, and realized it would taste even better with ginger and spinach."Plus: F&W's Ultimate Beer Guide More Fantastic Soups

Sang Yoon
February 2010

Gallery

© Tina Rupp

Recipe Summary

total:
15 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, bring the chicken stock to a boil with the sliced ginger and 1/2 teaspoon of the white pepper. Cover and simmer over low heat for 5 minutes. Strain and return the stock to the saucepan.

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  • Add the julienned ginger to the stock and return the stock to a boil. Reduce the heat to low. Gently stir in the eggs, breaking them into long strands, and cook for about 30 seconds. Stir in the spinach and remove from the heat. Season with salt and the remaining 1/2 teaspoon of white pepper. Ladle into bowls and serve right away.

Notes

One serving 79 cal, 3 gm carb, 5 gm fat, 1.8 gm sat fat, 7 gm protein, less than 1 gm fiber.

Suggested Pairing

Sang Yoon likes to pair dark leafy greens, like the spinach here, with saisons (tangy Belgian farmhouse ales) like Saison Dupont.

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