Bought spinach, and eggs on sale. Decided to make spinach egg soup to go with rice since it’s extremely cold day. Found my onion in the pantry is growing green roots. Best use it.

Google: “Spinach is a leafy green flowering plant native to central and western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed either fresh, or after storage using preservation techniques by canning, freezing, or dehydration.”

“The health benefits of consuming spinach include improving blood glucose control in people with diabetes, lowering the risk of cancer, and improving bone health. Additionally, this vegetable provides minerals and vitamins that can confer a range of benefits. Spinach also contains vitamin K, fiber, phosphorus, and thiamine. Spinach is a nutritious and plant-based source of iron, a mineral that is crucial Trusted Source in transporting oxygen in the blood. “

“Eggs are a good source of protein (both whites/yolk). They also contain heart-healthy unsaturated fats and are a great source of important nutrients, such as vitamin B6, B12 and vitamin D.”

My soup are healthy, flavourful, easy to cook and delicious. Let’s cook!!!

Ingredients

Spinach onion egg soup

4 bunches spinach, stems removed, washed and drained
3 large eggs
2 Tbs dried anchovies
1-2 Tbs Shao Xing Chinese cooking wine (OPT)
1 piece of dried squid
1 onion, thinly sliced
2 Tsp minced garlic
2 c water
2 c vegetable stock
salt
pepper
oil

Method

In a pot heat 2 Tbs oil on medium heat. Add garlic and onion stir until lightly brown. Add anchovies and dried squid stir for about 1-2 minutes. Lower heat, add water and vegetable stock bring to boil. Next add spinach, Shao Xing Chinese cooking wine, and mix around to cook it about 7 minutes until wiltered.

Meantime, beat the eggs lightly and pour in to soup. Stir constantly to get the egg looks like scramble but in small curl pieces. Add seasoning to taste.  Once eggs done. Turn off heat. Remove the squid and discard it.

Assemble bowl

Spoon enough rice onto bowl, followed by 2 ladles of spinach egg soup. Enjoy with a glass of sweet lips Moscato white wine!!!

Note: You can use just water instead of half water and vegetable stock. You can omit dried squid and just use dried anchovies. You can use cubes stock. You may omit onion if you don’t want onion. You can omit Shao Xing Chinese cooking wine. If you like to try add 1 Tbs instead of 2 Tbs. Then next time you can add 2 Tbs of Shao Xing Chinese cooking wine for boost flavour.

The remaining soup can keep in fridge when cool down completely for 3-5 days. To keep in freezer, place in sterilized bottle: label the name and date made. It can last about 7-12 days. I usually finish it before 8 days. You can eat it with instant noodles or fresh noodles.

https://helenscchin.com/2024/05/22/spinach-onion-egg-soup/

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