Source: dLife

A classic Asian egg drop soup with salmon and spinach.

Servings

43.5 floz low fat unsalted chicken broth (3 cans)
3 tbsp fresh ginger root , coarsely chopped
12 oz salmon fillet , skinned, rinsed, and cut into 1-inch chunks
2 cup fresh baby spinach
2 eggs , beaten
0.25 cup fresh chopped green onion
1 pinch salt and pepper

1 Boil broth in a stockpot. Mix in ginger, lower heat, place lid on pot, and simmer 10 minutes. Using a slotted spoon, take out ginger pieces.
2 Mix salmon into broth and simmer 5 minutes. Stir in spinach and cook until wilted.
3 Raise heat and let boil. Gently mix in eggs. Add green onions and sprinkle with salt and pepper.