soup with beaten egg & spinach
- Serves: 4
- Calories: 27 kcal
- Total Time: 15 m
- Prep: 10 m
- Cook: 5 m
- Japanese: Hōrensō no kaki-tama-jiru
Cut off the stems of the spinach and wash. Place the 500 ml of water in a pan. Bring to a boil and add the spinach. Boil for one and a half minutes.
After boiling, drain the spinach and immediately immerse in cold water to keep the green color.
Drain the cold water from the spinach. Squeeze out any excess water with your hands. Cut spinach into 1 in.-long pieces.
Beat the egg.
Prepare the bonito soup stock in a pot. Bring to a boil and add the spinach, soy sauce and salt.
Dissolve the potato starch in the 2 teaspoons of water. Add the dissolved potato starch to the pot. Stir a few times.
Add the beaten egg. Mix a couple of times. Remove from the heat.
The combination of egg and spinach is nice. This soup is very easy to make and has a gentle taste.
Japanese foods recipes