Back to Recipes
Spinach and Egg Soup
Blanched spinach simmered in broth, then finished with a streamed egg whisked into silky ribbons, a simple, quick, and nourishing soup.
Instructions
- 1
Clean and rinse the spinach, blanch it in boiling water, then remove and drain.
- 2
Cut the spinach into small pieces
- 3
Add water to the pot and put in the spinach.
- 4
Add an appropriate amount of salt after the water boils
- 5
Pour in the beaten eggs, then bring to a boil and turn off the heat
- 6
Serve and enjoy.
Video Sharing
Share your cooking video with others
No videos yet. Be the first to share!
Discussion
Sign in to join the discussion
Loading...
Ingredients
Main Ingredients
- Spinach300g
- Egg60g
Seasonings
- Saltto taste