Japanese Spinach and Egg Soup Recipe

Japanese Spinach and Egg Soup picture

Summary

Cooking Time20 MinDifficulty LevelEasy
Health IndexHealthyServings6
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Spinach1 Pound, rinsed and drained
 Homemade chicken stock2 Pint
 Shallots2 , thickly sliced
 Eggs2
 Soy sauce2 Tablespoon
 Salt To Taste
 Ground black pepper To Taste

Nutrition Facts

Serving size

Calories 108 Calories from Fat 35

% Daily Value*

Total Fat 4 g6%

Saturated Fat 1.1 g5.4%

Trans Fat 0 g

Cholesterol 75.3 mg

Sodium 659.3 mg27.5%

Total Carbohydrates 10 g3.5%

Dietary Fiber 1.7 g7%

Sugars 3.1 g

Protein 9 g17.7%

Vitamin A 145.5% Vitamin C 37.1%

Calcium 9.3% Iron 16.3%

*Based on a 2000 Calorie diet

Directions

MAKING
1) Remove any tough stems and rotten leaves from the spinach. Coarsely shred the spinach.
2) Into a saucepan, pour in chicken stock. Let it come to a boil.
3) Remove any skin that has gathered at the surface.
4) Into the boiling stock, add in the shallots and spinach. Cook on low flame for 5 minutes or till the shallots become tender.
5) In a small bowl, beat the egg lightly. Add in soy sauce. Stir again and pour into the soup in a single thin stream. Keep stirring to that the egg breaks into strands.
6) Take the pan off the flame.
7) Sprinkle salt and pepper to taste.

SERVING
8) Serve the Japanese Spinach and Egg Soup in hot bowls, garnished with grated cheese if desired.
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