How to cook Spinach and Egg Soup?
Spinach and Egg Soup
A soup that I have always liked when I was young. It's simple, quick, delicious, nutritious and delicious. It is very fresh and light without chicken essence and MSG. It is also a soup that often appears on my table.
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Servings:
Calories: 100kcal
Ingredients
- 100 g spinach
- 40 g egg
- 25 g starch
- 3 g salt
Instructions
- Prepare the ingredients
- Wash the spinach and soak in salt water for 5 minutes
- Turn the starch into the right amount and hydrolyze it
- Beaten eggs
- Put an appropriate amount of water in the pot
- When the bubbling is not open, add starch water and stir evenly
- Take out the spinach and chop it up and put it in the pot
- Without waiting for the pot to open, use a spoon to scoop the egg mixture, lightly pour it on the spinach, turn off the heat when it changes color
- Just add a few drops of sesame oil
- In a bowl, enjoy
- Fragrant and delicious
Notes
1. The spinach can be placed in the pot when the water starts to have small bubbles. Don't wait for the water to boil.
2. There is no need to put MSG and chicken powder, the soup is very fresh.
Nutrition
Nutrition Facts
Spinach and Egg Soup
Amount Per Serving
Calories 100
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Trans Fat 1g
Cholesterol 149mg50%
Sodium 1300mg57%
Potassium 718mg21%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 1g1%
Protein 8g16%
Vitamin A 9593IU192%
Vitamin C 30mg36%
Calcium 125mg13%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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