Spinach and Egg Soup with No Oil at All

Wash the spinach you bought thoroughly, separate the leaves from the stems, and place them in separate containers for later use.

Pour an appropriate amount of water into the pot, put the prepared spinach stems into the pot, and bring to a boil over high heat.

Put in the prepared spinach leaves and blanch for 1-2 minutes.

Crack the eggs into a bowl and quickly beat them with chopsticks.

When the water in the pot boils again, slowly pour in the prepared egg mixture and add an appropriate amount of salt.

Bring to a boil, turn off the heat, add a few drops of sesame oil, and a bowl of delicious and healthy spinach and egg soup is ready.