Egg Flower Soup

Makes 2 servings


  • 4 cups chicken broth
  • 2 cups spinach leaves
  • 1/2 tsp dark sesame oil
  • 1/2 tsp salt
  • 2 beaten eggs
  • 3 Tbs thinly sliced scallions
  1. In a medium saucepan, bring 4 cups chicken broth to a rolling boil over medium-high heat.
  2. Stir in 2 cups spinach leaves, 1/2 teaspoon dark sesame oil, and 1/2 teaspoon salt, allowing the spinach to wilt into the soup.
  3. Stir well until the chicken broth is swirling in circles.
  4. Slowly pour 2 beaten eggs into soup, and continue to stir gently for about 30 seconds. Sprinkle 3 tablespoons thinly sliced scallions onto the soup, and serve hot.