Spinach Soup
A quick-cooked soup made primarily with spinach, minced ham, and egg whites.
Ingredients
oil
1 tbsp
sesame oil
1 tsp
sugar
1/2 tsp
salt
to taste
black pepper
a pinch
spinach (stems removed, leaves minced into puree)
to taste
chicken broth
to taste
water
to taste
cornstarch (mixed with water to form a slurry)
to taste
minced ham
to taste
egg white
to taste
Instructions
1
Prepare Spinach
Remove stems from spinach, wash and drain slightly, then place in a 4L deep pot, cover, and heat on high for 3 minutes. Stir the spinach, flip it over, cover again, and heat on high for another 3 minutes.
2
Process Spinach
Pour the spinach into a colander, rinse with cold water until completely cool, squeeze out excess water, and shape into a thick block. Cut into thin strips first, then into small pieces, and chop coarsely a few times to make a puree.
3
Cook the Soup
Place chicken broth and water in the deep pot, cover, and heat on high for 8 minutes until boiling. Meanwhile, prepare the cornstarch slurry, add it to the soup while stirring constantly until thickened, cover, and heat on high for 2 minutes.
4
Finish
Add the spinach puree and half of the minced ham, continue heating on high for 2 minutes. Add the seasonings and egg white, stir gently to combine, heat on high for 1 more minute, then sprinkle with the remaining minced ham and serve.
