Spinach and Egg Drop Soup

1 Package of fresh spinach (preferably baby spinach)
1 can of College Inn vegetable broth
2 cups water
1 jumbo egg - scrambled
Salt to taste (around 1 tsp)
1 - 2 tsp Fresh ginger root grated

Combine the vegetable broth, water and ginger in a large pot and bring to a boil. Then, whisk in the scrambled egg to the cooking liquid. This should create whisps of egg throughout the cooking liquid. Return the liquid to a boil and add spinach. Cook until the spinach is at the desired tenderness. Add salt as needed. Makes about 4 1-cup servings.

Number of Servings: 1

Recipe submitted by SparkPeople user JDANBURG.