Egg Drop & Noodle Soup

This soup is a mashup of Italian stracciatella and Chinese egg drop soup, with egg noodles thrown in for substance. Chicken broth, spinach, and wispy ribbons of Parmesan-laced egg make it feel like a hug in a bowl on a cold night.

The Parmesan beaten into the eggs before they hit the broth is what makes this version special. As the egg cooks into delicate strands, tiny bits of cheese cling to each ribbon, adding a nutty, salty depth you won’t find in a plain egg drop.

Pour the egg mixture in a slow, steady stream while stirring constantly with a fork. The fork creates those thin, lacy strands. If you dump the eggs in all at once, you get scrambled egg chunks floating in broth, which is not what you’re after.

Drain the spinach well if using frozen. Excess water dilutes the broth and makes the whole soup taste flat.

Kitchen Tips

• Make sure the broth is at a full rolling boil before adding the egg mixture; hot broth sets the eggs instantly into thin strands
• Cook the eggs for only 30 seconds after adding; longer and they turn rubbery
• Use low-sodium broth so you can control the salt, especially since the Parmesan adds saltiness

Variations

• Add a squeeze of lemon juice at the end for brightness in the Italian stracciatella style
• Swap spinach for chopped escarole or kale
• Stir in shredded rotisserie chicken for a more filling one-pot meal