Soup's on

Use fresh baby spinach from the garden to make this classic Asian dish.

EGG DROP SOUP WITH CHICKEN AND SPINACH

6 cups lower-sodium chicken broth

6 thin round slices peeled ginger

2 tablespoons light soy sauce

4 eggs, lightly beaten

2 cups roasted chicken breast, cut into ½-inch pieces

3 cups baby spinach

3 scallions, chopped

¼ cup cilantro, chopped

Combine the broth, ginger and soy sauce in a saucepan; bring to a boil and immediately reduce heat and simmer for 10 minutes until ginger is fragrant. Remove ginger slices with a slotted spoon.

Slowly whisk in the eggs, allowing them to form threads, and cook 1 minute. Stir in the chicken, spinach, scallions and cilantro and serve immediately. Makes 4 servings.