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Japanese Spinach And Egg Soup

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Japanese Spinach And Egg Soup is an easy to make recipe. The egg lovers can try Japanese Spinach And Egg Soup. The wine venegar adds up the taste of Japanese Spinach And Egg Soup.
  Dashinomoto 1
  Boiling water 3 1⁄2 Cup (56 tbs)
  White wine vinegar 1⁄4 Cup (4 tbs)
  Young spinach 1 Pound (Fresh)
  Lemon peel 1⁄2 Tablespoon
  Eggs 4
  Light soy sauce 1 Teaspoon (Japanese One)
  Salt To Taste

Make the fish stock by pouring 3 1/2 cups boiling water from the kettle into a saucepan containing the dashinomoto cube.
Set 1 quart cold water mixed with the vinegar to heat in another saucepan.
Wash the spinach and add to a large saucepan of boiling salted water to blanch for only 30 seconds; drain in a sieve and immediately refresh by rinsing under running cold water.
Shred the lemon rind.
When the vinegar water comes to a very gentle boil, break the eggs on to a saucer one at a time and slide them into the water at the point where the water is actually bubbling; once the whites have set, remove them carefully with a slotted spoon or ladle and place each in a heated soup bowl.
Divide the blanched spinach into 4 portions and place beside the egg in each bowl.
Stir the soy sauce into the boiling hot stock and ladle into the bowls.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish

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Japanese Spinach And Egg Soup Recipe