Chinese Spinach Egg Drop-Style Soup (Low-Carb Breakfast Bowl)

Ingredients

• 6 large eggs
• 5 cups spinach
• 5 cups chicken broth (or vegetable broth)
• 1 tsp ginger(optional)
• 2 cloves garlic
• 2 tbsp soy sauce (or tamari)
• 0.5 tsp white pepper
• 1 tbsp cornstarch(optional)
• 1 tbsp cold water(optional)
• 1 tsp neutral oil(optional)

Instructions

1. 1

   Mince garlic and grate ginger (if using).

2. 2

   Bring broth to a gentle simmer in a pot. Add garlic, ginger, soy sauce, and white pepper.

3. 3

   If you want extra silkiness, mix cornstarch with cold water and drizzle into the simmering broth, stirring until slightly thickened.

4. 4

   Whisk eggs in a bowl until smooth. Reduce heat to low so the broth is barely simmering.

5. 5

   Create a gentle swirling motion in the pot and slowly drizzle in eggs, stirring minimally to form ribbons.

6. 6

   Add spinach and cook until just wilted, 1–2 minutes.

7. 7

   Turn off heat and rest 1 minute before serving.