Egg Drop Dumpling Soup

This dinner is high on comfort and low on effort.  Perfect for a weeknight after a busy day at work.  

4 scallions

4 cups chicken broth

1 tsp cornstarch

2 large eggs

Kosher salt

10 - 12 oz frozen dumplings of choice

5 oz baby spinach

2 Tbsp soy sauce

1 Tbsp fish sauce

1 Tbsp toasted sesame oil

Remove dark green tops from scallions and thinly slice, set aside for serving.  Chop white and pale green parts and transfer to a Dutch oven.  Pour in broth and 2 cups water; reserve measuring cup for whisking eggs.  Set pot over high heat and bring liquid to a boil.

Meanwhile, whisk cornstarch and 2 Tbsp water in a small bowl until starch is dissolved.  Whisk eggs and a pinch of salt in reserved measuring cup until eggs are well blended.  Whisk slurry into eggs, then set aside.

Reduce heat to medium-low and add spinach, carefully submerging leaves, and cook, stirring gently so as not to break any dumplings, just until wilted, about 30 seconds.

Stir soy sauce and fish sauce into soup.  Taste and add more soy sauce and/or season with salt, if needed.  

Reduce heat to low.  Give reserved egg mixture a brief stir just to reincorporate slurry, if needed.  Gradually pour into soup in a steady stream, stirring constantly to incorporate.  Remove pot from heat.  Scatter reserved scallion tops over soup, then drizzle with sesame oil.

Ladle soup into shallow bowls, making sure to distribute dumplings among the bowls as evenly as possible.