Recipe Index

Ingredients

• 4 scallions
• 4 cups low-sodium chicken or other broth
• 1 tsp. cornstarch or potato starch
• 2 large eggs
• Kosher salt
• 10–12 oz. frozen dumplings of choice
• 1 5-oz. bag baby spinach
• 2 Tbsp. (or more) low-sodium soy sauce
• 1 Tbsp. fish sauce
• 1 Tbsp. toasted sesame oil

Method

1. Slice the dark green scallion tops thinly and set them aside, chop the white and pale green parts into a Dutch oven and pour in the broth plus 2 cups of water, then bring it to a boil over high heat.
2. Whisk the cornstarch with 2 tablespoons of water in a small bowl until dissolved, and beat the eggs with a pinch of salt in a measuring jug.
3. Whisk the starch slurry into the beaten eggs and set that mixture aside.
4. Add the frozen dumplings to the boiling broth, stir to separate any that stick and cook them for 1 to 2 minutes, about half their packet cooking time.
5. Lower the heat to medium-low, submerge the baby spinach and stir gently for about 30 seconds until the leaves wilt without breaking the dumplings.
6. Season the soup with the soy sauce and fish sauce, tasting to see whether it wants more soy or salt.
7. Turn the heat to low and pour the egg mixture in a slow steady stream, stirring constantly so it forms fine ribbons, then take the pot off the heat.
8. Scatter the reserved scallion tops over the soup, drizzle in the toasted sesame oil and ladle it into shallow bowls, dividing the dumplings evenly.

Total: 20 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data