Egg Drop Dumpling Soup

Ingredients:

6 cups chicken broth

10–12 frozen potstickers (chicken or pork)

1–2 tsp fresh ginger, grated or minced

2 tsp garlic soy sauce (or regular soy sauce + minced garlic)

1 tsp sesame oil

2 large eggs, beaten

1 cup fresh spinach leaves

2 green onions, sliced (reserve some for garnish)

Optional: a pinch of chili flakes or white pepper for a kick

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🧑‍🍳 Instructions:

1. Simmer the Broth

In a large pot, bring chicken broth to a gentle boil. Add grated ginger, garlic soy sauce, and sesame oil. Let it simmer for 3–4 minutes to infuse flavor.

2. Cook the Potstickers

Add frozen potstickers directly into the simmering broth. Cook according to package directions (usually 6–8 minutes), until they’re tender and floating.

3. Add Spinach & Green Onions

Stir in spinach and most of the green onions. Let them wilt for about 1 minute.

4. Create the Egg Drop

Reduce heat to low so the soup is gently simmering. Slowly drizzle the beaten eggs into the broth in a thin stream while gently stirring in one direction. You’ll see silky ribbons form instantly.

5. Taste & Adjust

Add more soy sauce, sesame oil, or a pinch of pepper if needed.

6. Serve Hot

Ladle into bowls, top with remaining green onions, and enjoy!