Recipes Spinach Egg Drop Soup Be the first to rate & review! "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 By Sang Yoon Sang Yoon Sang Yoon is a French-trained Korean-American chef known for his trailblazing Los Angeles gastropub Father’s Office, famous for its proprietary Office Burger. He is also the proprietor of the modern Southeast Asian fine-dining restaurant Lukshon and California-inspired yakitori restaurant Two Birds/One Stone. Food & Wine's Editorial Guidelines Updated on February 16, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Total Time: 15 mins Yield: 4 Ingredients 5 cups chicken stock or low-sodium broth One 3-inch piece of fresh ginger—2 inches thinly sliced, 1 inch peeled and julienned 1 teaspoon freshly ground white pepper 2 large eggs, lightly beaten 2 cups packed spinach leaves, with stems Salt Directions 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. 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. Rate it Print