Chinese Egg and Spinach Soup

Ingredients

• 2 eggs, beaten
• 2 cups fresh spinach (palak), washed
• 4 cups chicken or vegetable stock
• 1 tbsp grated ginger
• 1 spring onion, chopped
• 1 tsp soy sauce
• 1/2 tsp white pepper
• 1/2 tsp salt
• 1 tsp sesame oil (optional)

Method

1. Bring the stock to a boil with ginger.
2. Add the spinach and cook for 2 minutes until wilted.
3. Season with soy sauce, salt and white pepper.
4. Stir the soup in a circle and drizzle in the beaten egg to form ribbons.
5. Cook for 1 more minute and stir in sesame oil if using.
6. Garnish with spring onion and serve hot.