Egg Flower Soup

1. 1

   In a medium saucepan bring the chicken stock to a rolling boil over medium-high heat.

2. 2

   Stir in the spinach leaves, if using, sesame oil, and salt allowing the spinach to wilt into the soup.

3. 3

   Stir well until the chicken broth is swirling in circles.

4. 4

   Carefully and slowly pour the beaten eggs onto the surface of the soup continuing to stir gently and encouraging them to flow out into leafy petals and ribbons.

5. 5

   Sprinkle the green onion onto the soup and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.