Spinach, Tomato, and Egg Soup

Prepare the ingredients: spinach, tomatoes, eggs, minced green onion and ginger.

Trim the roots of the spinach with a knife and cut it into sections.

Crack the eggs into a bowl and beat them with a whisk.

After washing the tomatoes, make a cross-shaped cut, then blanch them in boiling water for a minute or two before peeling.

After peeling, cut in half and then cut into small pieces.

Heat the oil in the pan.

Sauté the chopped scallions and ginger until fragrant.

Pour in the spinach and stir-fry.

After the spinach has softened, add the diced tomatoes and stir-fry, then add salt.

Add to boiling water.

Pour in soy sauce to season.

Pour the beaten eggs into the pot after it comes to a boil.

Just add an appropriate amount of chicken essence before turning off the heat.