Spinach and Egg Soup
|Dashi stock/3 cups beef broth||5 Cup (80 tbs)|
|Clam juice||2 Cup (32 tbs)|
|Spinach||2 Cup (32 tbs), coarsely chopped|
|Scallions||2 , thinly sliced|
|Eggs||2 , beaten|
|Soy sauce||1 Teaspoon|
1) In a saucepan, bring dashi or the broth to a boil.
2) Add spinach and scallions, simmer for 4 minutes.
3) In a bowl, beat eggs, salt and soy sauce together, stir into the soup.
4) Cook for 1 minute, serve hot.
5) Serve hot in a warm soup bowl.