Tomato, Egg, and Spinach Soup — Kaixin Corn Exclusive

Preparation steps: Wash the spinach, separate the stems and leaves, chop the garlic, and slice the ginger. Slice the tomatoes, chop the green onions, and set aside. Beat the eggs evenly.

Heat the oil in a pan and stir-fry the eggs. Some people wash them for a tender result, while others wash them and fry the eggs until they are well-done. Personally, I think eggs should be stir-fried until soft and slightly yellow. The egg soup will have a richer flavor.

After the eggs are scrambled, add slices of ginger, minced garlic, and tomato slices into the pan and stir-fry together. Stir-fry the tomatoes until their skins become soft. Many people scoop out the eggs to stir-fry, or add the tomatoes after adding soup. Doing it that way does not bring out the aroma of the eggs and the tomatoes very well.

Add water or broth and bring to a boil; of course, broth is better.

First, put in the spinach stems and cook for two minutes.

Cook the spinach leaves for one minute. Sprinkle with salt and stir evenly before removing from heat. Doing this is just to better preserve the nutrients in the spinach.

Place chopped green onions at the bottom of the soup bowl, using the residual heat of the soup to release the aroma of the onions. According to personal preference, you can add chicken bouillon, MSG, pepper, and so on. Personal taste prefers the original flavor.

After washing the eggs and beating them, you can add them to the soup. When the tomatoes are stir-fried and the soup comes to a boil, pour in the eggs and stir to form egg ribbons. Chinese cuisine is endlessly varied and can be adjusted according to individual dietary habits.