Spinach Egg Drop Soup
""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."..."
INGREDIENTS
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5 cups chicken stock or low-sodium broth
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One 3-inch piece of fresh ginger—2 inches thinly sliced, 1 inch peeled and julienned
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1 teaspoon freshly ground white pepper
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2 large eggs, lightly beaten
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2 cups packed spinach leaves, with stems
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Salt
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