• 2 quarts chicken stock
  • 1 tablespoon canola oil
  • 1 tablespoon chopped ginger
  • 1 tablespoon chopped green onion
  • 1 cup soft tofu, diced
  • 4 cups baby spinach leaves
  • ½ ounce dried seaweed (nori)
  • 1 tablespoon light soy sauce
  • 2 large eggs
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Passo a passo

  1. Heat up oil in a 4-quart soup pot over medium heat, add ginger and green onion, sweat them for 30 seconds, and add chicken stock.
  2. When the soup base is simmering, add tofu, seaweed, light soy sauce, stir well.
  3. Combine cornstarch and water in a small bowl, mix well and add to the soup.
  4. When the soup thickens from the slurry, add spinach.
  5. Crack eggs into the small bowl, break the yolks and mix with egg white with a fork, do not whisk air into the eggs.
  6. Float egg mixture on top of the soup and gently stir and fold, create ribbons of eggs in the soup.
  7. Remove soup off the heat as soon as the egg ribbons are formed.
  8. Finish with sesame oil.