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A light, comforting Chinese-style soup with silky ribbons of egg swirled through a gingery broth with spinach, mushrooms and spring onion. It’s ready in 10 minutes and makes a perfect starter, or a light lunch on a chilly day. Eggs provide protein, and spinach and mushrooms add vitamins and fibre.
1.
Bring the stock, ginger and mushrooms to the boil in the saucepan, then simmer for 3 minutes.
2.
Stir in the soy sauce. Mix the cornflour with 1 tbsp cold water, stir it into the soup and simmer until slightly thickened (1 minute).
3.
Add the spinach and cook until wilted (1 minute).
4.
Turn the heat down so the soup is barely simmering. Stir the soup in a circle, then slowly drizzle in the beaten eggs in a thin stream to form silky ribbons. Turn off the heat.
5.
Season with white pepper, scatter with spring onions and serve.
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Storage information
Best eaten straight away. Leftovers can be refrigerated for up to 1 day and reheated gently until piping hot. Not suitable for freezing.
Tip
Make it a main: Add 200g silken tofu (cubed), 100g frozen edamame and 200g pak choi with the spinach, and serve with ½ x 250g pouch brown rice per person.
Cost-saving tips
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