soup with beaten egg, seafood & spinach
- Serves: 2
- Calories: 137 kcal
- Total Time: 15 m
- Prep: 5 m
- Cook: 10 m
- Japanese: Shīfūdo to hōrensō no kakitama-jiru
- u.s.
- metric
ingredients:
- 1 egg
- 6 raw scallops
- 4 shrimps
- 1 ounce fresh spinach
- 1 teaspoon soy sauce
- 1 teaspoon salt
- 3 1/3 cups water
- 2 teaspoons potato starch
- 2 teaspoons water (for dissolving potato starch)
step 1:
Hull shell and devein the shrimps. Wash them. Cut spinach into 1 in.-long pieces. Beat the egg.
step 2:
Prepare the water in a pot. Bring to a boil and add the scallops and shrimps.
step 3:
Simmer for about 2 minutes on medium-low heat. Add the spinach.
step 4:
After the spinach becomes soft, add the soy sauce and salt.
step 5:
Dissolve the potato starch in the 2 teaspoons of water. Add the dissolved potato starch to the pot. Stir a few times.
step 6:
Add the beaten egg. Mix a couple of times. Remove from the heat.
comment:
This soup is very delicious because of the complex taste of the combination of seafood, spinach and egg.
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