CookGo
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Spinach Egg Soup

Cost $8, save $12

Source: Recommended by CookGo

  • 15 Min
  • 5 Servings
  • $8

INGREDIENTS

  • Vegetables

    • 🥬 150g spinach
    • 🧅 1/3 stalk green onion

  • Protein

    • 🥚 2 eggs
    • 🍶 2/3 block tofu

  • Broth

    • 1700ml anchovy broth

  • Seasoning

    • 2 tbsp cooking wine
    • 1.5 tbsp soy sauce
    • 0.5 tbsp anchovy sauce
    • 🧂 Pinch of salt
    • Pinch of pepper

STEPS

1

Prepare all ingredients: crack eggs and whisk, dice tofu, and slice green onion.

2

Clean spinach by removing yellow leaves, cutting the root, and rinsing thoroughly.

3

Blanch spinach in boiling water for 3 seconds, then rinse in cold water and drain.

4

Bring anchovy broth to a boil and add cooking wine, soy sauce, and anchovy sauce.

5

Add blanched spinach to the broth and simmer briefly. Adjust seasoning with salt if needed.

6

Pour whisked eggs into the soup and let sit for 10 seconds without stirring.

7

Add diced tofu and simmer for 30 seconds.

8

Finish with a pinch of pepper and serve hot.

NUTRIENTS

Per 1 serving

🔥

120

Calories

  • 10g
    Protein
  • 8g
    Carbs
  • 4g
    Fats

đź’ˇ Tips

Blanch spinach to remove oxalates and improve digestibility.Use fresh anchovy broth for a richer flavor.Avoid overcooking spinach to retain its vibrant color and texture.This soup is perfect for meal prep and can be stored in the fridge for up to 2 days.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.