Spinach and Egg Soup | 菠菜鸡蛋汤

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Clean and break Asian spinach into small pieces, set aside to drain; Dice garlic and ginger, crack eggs in a bowl and whisk evenly, season with a small amount of salt, set aside.

Step 2

Heat up cooking oil in a sauce pan, pour in the egg batter to cook till egg forms into a pancake, and gently break the egg pancake into small pieces. Quickly add in diced garlic and ginger to mix until fragrant. Pour in cold water; bring broth to boil for a minute.

Step 3

Throw in spinach to cook, season the broth with salt, chicken powder and sesame oil, mix well and remove from the heat, serve warm.

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