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! 

Ingredients

• 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
• 5 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.

Dish of the week: Tonpei Yaki

Tonpei yaki is a very popular Japanese dish served in izakayas and family restaurants. Loved by kids and adults (and tourists!) it's a must try for those who aren't ready to dive into chicken bones and firefly squid just yet, but still want to try classic Japanese flavors.

What is tonpei yaki?

It's an omelet filled with shredded cabbage and sliced pork, served with a sweet and savory tonkatsu sauce, mayo and bonito flakes. For those of you who are familiar with okonomiyaki (commonly known as Japanese pizza), tonpei yaki is very similar to that.

Why should I order tonpei yaki? 

To try flavors that are distinctively Japanese but not too complicated. Tonpei yaki is very easy to appreciate and can be eaten for breakfast, lunch or dinner. The shredded cabbage makes it high in antioxidants, while the eggs are a great source of protein and vitamin D.