Japanese Spinach and Egg Soup Recipe
Ingredients
| Spinach | 1 pound, rinsed | |
| Home-made chicken stock - 2 pints | ||
| Shallots | 2 , peeled | |
| Eggs | 2 | |
| Soy sauce | 2 Tablespoon | |
| Salt | 1 To taste | |
| Ground black pepper | 1 | |
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.
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.
Chef
