Monday, May 6, 2013

Quick and healthy spinach and eggdrop soup recipe

Bamboo Izakaya's quick and healthy recipe of the week!

Similar to miso soup but made with a clear broth, spinach, tofu and egg drop soup is easy to make and great for those looking to shed a few pounds, without having to give up on good flavors! 

  • 2 large eggs
  • 1/2 bag of pre-washed spinach (about 4 handfuls)
  • 1/2 box of silken tofu, drained and cut into small cubes
  • scallions, roughly chopped
  • 1 tbsp light soy sauce
  • 8 cups bonito broth (I use powdered bonito and use about 1/2 tsp per cup)
  • 1 tbsp mirin
  •  salt and pepper to taste

Cooking Directions

  1. In a large pot, bring the broth to boil. Meanwhile, chop the spinach into strips
  2. (chiffonade style, by stacking the leaves and rolling them into a tube, then
  3. chopping them into strips). When the water is boiling, add the mirin and soy,
  4. stir well. Break the eggs in a small bowl and lightly whisk. Turn the heat down
  5. so the broth is simmering, slowly add the eggs and gently whisk while stirring.
  6. Add spinach, scallions and tofu. Cook for another 5 minutes, season with salt
  7. and pepper, and serve.

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