Nutrient-Rich Spinach and Egg Soup
How to Make Delicious Spinach and Egg Soup: A Simple and Hearty Recipe
This Spinach and Egg Soup is a nutritious and delightful dish perfect for any time of day, especially when spinach is in season and tastes wonderfully sweet. Packed with vitamins, iron, and dietary fiber, spinach is a superfood for all ages. Combined with the delicate flavor of eggs and the savory depth of shiitake mushrooms, this soup offers a refreshing yet satisfying taste. It’s seasoned lightly to be non-salty, making it an excellent choice for breakfast or a light meal. Let’s create this simple yet flavorful soup together!
Ingredients- Fresh spinach 200g
- Dried shiitake mushrooms 3 pcs
- Eggs 2 pcs
- Soup stock pack 1 pc
- Minced green onion 2 Tbsp
- Green chili pepper 1 pc
- Soup soy sauce 1 Tbsp
- Fish sauce 1 Tbsp
- Minced garlic 1 Tbsp
- Black pepper, a pinch
- Broth 1200ml (6 cups)
Cooking Instructions
Step 1
Properly washing fresh spinach is key. Don’t discard the nutritious reddish roots; gently scrape the outer skin and use them along with the leaves. Remove any yellowed leaves. If the spinach bunches are large, cut them into quarters; smaller ones can be cut in half. Leftover spinach can be wrapped in paper towels and stored in the refrigerator’s crisper drawer to keep fresh longer. For convenience, you can blanch spinach, place it in a zip-top bag with a little water, and freeze it.
Step 2
Here’s a recipe for a simple spinach and egg soup featuring shiitake mushrooms. It’s a wonderful way to enjoy the natural sweetness of seasonal spinach.
Step 3
In a pot, combine 1200ml (6 cups) of broth, the stock pack, and the dried shiitake mushrooms. Bring to a boil over high heat, then reduce to medium-low and simmer for about 15 minutes to create a flavorful broth. Remove the shiitake mushrooms and stock pack. Slice the rehydrated shiitake mushrooms thinly for use in the soup.
Step 4
Crack 2 eggs into a bowl and beat them well. Thinly slice the shiitake mushrooms and finely chop the green onion. Finely chop 1 green chili pepper if you desire a hint of spice (optional)..
Step 5
For a smoother texture, strain the beaten eggs through a fine-mesh sieve to remove the chalazae (egg white cords).
Step 6
Add the prepared spinach to the flavorful broth and bring it to a boil. Cook until the spinach is tender.
Step 7
Once the spinach is cooked, add the sliced shiitake mushrooms, chopped green onion, and chopped green chili pepper. Stir in 1 tablespoon of soup soy sauce and 1 tablespoon of fish sauce for enhanced umami. Adjust seasoning to your preference.
Step 8
Add 1 tablespoon of minced garlic. Then, slowly pour the beaten egg mixture in a thin stream around the edges of the pot. Pouring gently helps create delicate egg ribbons.
Step 9
After adding the egg, resist the urge to stir immediately. Let the egg set slightly. Once the egg is mostly cooked, sprinkle with a pinch of black pepper and finish the soup.
Step 10
Ladle the finished Spinach and Egg Soup into warm bowls. The combination of a refreshing broth, tender eggs, and chewy shiitake mushrooms is truly delightful. Its light seasoning makes it a perfect, guilt-free option for breakfast.
Step 11
On a chilly day when a warm soup is just what you need, consider this refreshing and hearty Spinach and Egg Soup. Enjoy a delicious and healthy meal made with nutrient-packed spinach and protein-rich eggs. Enjoy your meal!
