Spelt Dumpling Egg Drop Soup with Chive and Ginger

Spelt egg drop soup with dumplings is a clear ginger broth with soft egg ribbons and small chive dumplings made from spelt flour. It cooks in one pot and takes 40 minutes, including a 10-minute rest for the batter.

The broth stays light and clean. The dumplings turn out soft, with a mild nutty note from the spelt. Each bowl feels satisfying without being heavy.

Pour the eggs into a gentle simmer, not a boil. A hard boil breaks the egg into cloudy crumbs and the broth loses its clarity.

Make the ginger broth up to 3 days ahead, and the soup comes together fast. The steps stay clear, so it suits a weeknight or a casual table for four.

Why You'll Love This Recipe

Clear broth stays light while the dumplings keep it filling
Spelt gives the dumplings a soft, mildly nutty bite
One pot, pantry staples, and about 40 minutes total
The ginger broth can be made days ahead

Teaspoon dropping thick chive batter into gently simmering broth in a steel pot, steam rising

Ingredient Notes

white spelt flour: White spelt gives the softest dumplings. Wholemeal spelt also works, but add 1 to 2 tbsp extra water because the bran absorbs more liquid.
broth: Low-sodium chicken or vegetable broth lets you control the salt. Use vegetable broth to keep the soup vegetarian.
fresh ginger: Thin coins infuse the broth without making it harsh. Lift them out before adding the dumplings so nobody bites into one.
cornstarch: A small slurry lightly thickens the broth and helps the egg set into long ribbons. Arrowroot works as a 1:1 substitute.
soy sauce: Standard soy sauce contains wheat. Use certified gluten-free tamari if you need to avoid gluten from this source.

Two bowls of soup on a wooden table beside cucumber salad, spoons and a folded napkin near a window

Prep Time 10 mins

Cook Time 20 mins

Rest Time 10 mins

Total Time 40 mins

Cooking Method: Stovetop

Cuisine: Asian-Inspired

Courses: Soup

Difficulty: Easy

Servings: 4

Estimated Cost: 1.50

Calories: 219

Best Season: all_year_round

Dietary: Contains gluten (spelt), contains-eggs, Dairy-Free, Vegetarian (if made with veg stock)

Description

Egg ribbons set in a lightly thickened ginger broth while chive-flecked spelt dumplings steam under a lid, all in a single pot.

Ingredients

Soup

1.5 l low-sodium chicken or vegetable broth (/ 6 cups)
15 g fresh ginger (cut into 3 thin coins)
2 garlic cloves (thinly sliced)
1 tbsp soy sauce or tamari
1/4 tsp white pepper
1 tbsp cornstarch (mixed with 2 tbsp cold water)
3 large eggs (beaten)
60 g baby spinach
2 scallions (thinly sliced)
1 tsp toasted sesame oil
salt (to taste)

Spelt dumplings

120 g white spelt flour
1 tsp baking powder
1/4 tsp fine salt
2 tbsp fresh chives (finely chopped)
1 large egg
80 ml water
1 tbsp neutral oil

Instructions

1
Cut the ginger into 3 thin coins and slice the garlic. Finely chop the chives and slice the scallions. Beat 3 eggs in a small bowl, and stir the cornstarch into the cold water in a second small bowl.
2
Whisk the spelt flour, baking powder, fine salt and chives in a medium bowl. Stir in 1 egg, 80 ml water and 1 tbsp oil until no dry flour remains. The batter should be thick enough to hold a ridge when you drag a spoon through it. Cover and rest for 10 minutes so the spelt hydrates.
3
Combine the low-sodium chicken or vegetable broth, ginger, garlic, soy sauce and white pepper in a 24 cm / 9.5-inch pot. Bring to a boil over medium-high heat, about 5 minutes. Reduce to a low simmer and cook for 5 minutes until fragrant, then lift out the ginger coins.
4
Keep the broth at a gentle simmer. Drop in the batter by rounded teaspoonfuls, about 16 to 20 dumplings, dipping the spoon in the broth between scoops so the batter slides off. Cover and cook for 8 minutes, until the dumplings are puffed and a cut one shows no wet batter in the center. Keep the lid on for the first 5 minutes.
5
Stir the cornstarch mixture again and pour it into the broth, stirring for about 30 seconds until slightly glossy. Lower the heat until the surface barely moves. Stir the broth in one slow circle and pour in the beaten eggs in a thin stream. Let the ribbons set for 30 seconds, then fold in the spinach until wilted.
6
Remove from the heat and stir in the sesame oil. Season with salt to taste. Ladle into bowls, scatter with scallions, and serve within 15 minutes.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 219kcal

% Daily Value *
Total Fat 11g17%
Saturated Fat 2.5g13%
Cholesterol 186mg62%
Sodium 600mg25%
Potassium 330mg10%
Total Carbohydrate 27g9%
Dietary Fiber 2g8%
Sugars 1g
Protein 13g26%

Vitamin A 1500 IU
Vitamin C 5 mg
Calcium 70 mg
Iron 2 mg
Vitamin D 40 IU
Vitamin E 1 mg
Vitamin K 40 mcg
Thiamin 0.15 mg
Riboflavin 0.3 mg
Niacin 3 mg
Vitamin B6 0.2 mg
Folate 55 mcg
Vitamin B12 0.5 mcg
Phosphorus 190 mg
Magnesium 45 mg
Zinc 1.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Rest the batter for 10 minutes before dropping it into the broth.
Keep the broth at a gentle simmer from the dumplings until the eggs go in.
Cut one dumpling open to confirm the center is firm with no wet batter.
Use low-sodium broth so you control the final seasoning.

Keywords: spelt egg drop soup, spelt dumplings, egg drop soup with dumplings, spelt soup recipe, ginger broth soup

Equipment

24 cm / 9.5-inch pot with lid (4-quart / 3.8 L)
medium mixing bowl
small bowl and fork
ladle
digital kitchen scale

Tips

Rest the batter for the full 10 minutes so the spelt flour hydrates and the dumplings cook up soft instead of dense.
Dip the teaspoon in the hot broth between scoops so the sticky batter slides off cleanly.
Keep the lid on for the first 5 minutes of dumpling cooking so steam sets the tops as well as the bottoms.
Stir the cornstarch mixture again just before pouring, since it settles fast, and add it before the eggs.
Taste the broth before adding salt, because low-sodium broth and soy sauce vary widely in saltiness.

Variations

Add 100 g shredded cooked chicken or sliced mushrooms with the spinach for a heartier bowl.
Use dill and parsley in the dumplings and a few strips of lemon peel instead of ginger for a European-leaning soup.
Use vegetable broth and tamari for a vegetarian soup, or stir 1 tbsp miso into each pot off the heat.

Storage and Reheating

Spelt egg drop soup with dumplings keeps in an airtight container in the fridge for 2 to 3 days. Refrigerate it within 2 hours of cooking. The dumplings soak up broth and turn softer each day.

Reheat leftovers in a saucepan over medium-low heat for about 5 minutes, until steaming. Add a splash of broth or water to loosen it. Keep the heat gentle so the egg ribbons stay soft.

For the cleanest texture, make the ginger broth up to 3 days ahead and keep it chilled. You can freeze the plain broth for up to 3 months. Cook the dumplings and eggs fresh when you serve.

Serving Suggestions

Spelt egg drop soup with dumplings works as a light dinner or lunch for four, ladled into warm bowls. Give each person 4 to 5 dumplings, a share of the egg ribbons, and a scatter of sliced scallion. A few drops of chili oil add heat without changing the broth.

A crisp cucumber salad with rice vinegar and sesame seeds balances the soft dumplings. Steamed broccoli or sauteed bok choy also fit. For a bigger meal, add roasted tofu cubes or sliced cooked chicken on the side.

Serve within 15 minutes of finishing, while the dumplings are still soft and lightly springy.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-egg-drop-soup-with-dumplings/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!