Description
A quick and light soup featuring fresh spinach and eggs in a flavorful broth.
Ingredients
Scale
- 4 cups chicken or vegetable broth
- 2 cups fresh spinach, washed and roughly chopped
- 2 large eggs
- 1 tablespoon soy sauce (or to taste)
- 1 teaspoon sesame oil (optional)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon ground white or black pepper
- 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for slight thickness)
- 1 scallion, thinly sliced (optional garnish)
Instructions
- Heat the broth in a medium pot over medium heat until it simmers.
- Stir in soy sauce, sesame oil, salt, and pepper.
- Mix cornstarch and water, then stir into the simmering broth and cook 1 minute (optional).
- Add the chopped spinach and cook until wilted, about 1 minute.
- Beat the eggs lightly in a small bowl.
- Lower the heat so the soup is at a gentle simmer. Slowly pour the beaten eggs into the soup in a thin stream while stirring the pot with a fork or chopstick to form egg ribbons.
- Turn off the heat when the eggs set. Taste and adjust seasoning.
- Serve hot with sliced scallions on top if you like.
Notes
Use fresh spinach for best color and texture. Beat the eggs well for thin ribbons.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 150mg