Egg Flower Soup
- 4 cups chicken broth
- 2 cups spinach leaves, thoroughly washed
- 1/2 teaspoon dark sesame oil
- 1/2 teaspoon salt
- 2 eggs, beaten
- 3 tablespoons thinly sliced scallions
In a medium saucepan, bring chicken broth to a rolling boil over medium-high heat. Stir in spinach leaves, dark sesame oil, and salt, allowing the spinach to wilt into the soup. Stir well until the chicken broth is swirling in circles. Slowly pour beaten eggs into soup, and continue to stir gently for about 30 seconds. Sprinkle thinly sliced scallions onto the soup, and serve hot.
With your schedule as crazy as it is this month, you need meals that come together superfast. This warming Egg Flower Soup from Quick and Easy Chinese: 70 Everyday Recipes by Nancie McDermott is on the table in just 20 minutes.