This is a quick soup, perfect for lunch. You really must use broth or stock here, the recipe doesn’t cook long enough for water to achieve brothiness. The eggs are cooked like an omelet and then sliced and added at the end of the cooking. Sometimes I get lazy and scramble the eggs, and the scrambled eggs look like little yellow clouds in the soup…
2 T vegetable oil or butter, divided
3 – 4 eggs
a splash of water or broth
2 scallions, thinly sliced, or 1/2 c thinly sliced onion
4 c broth or stock
1/2 t ground ginger or 5 spice powder or other spice combination
salt and pepper, to taste
1 bunch spinach, washed and coarsely chopped (stems too!); or arugula, or other greens
fresh chopped herb, for garnish, optional
1. Cook eggs. Beat eggs with a splash of water. Heat oil or melt butter in a skillet. Cook as for an omelet or scramble. Remove to a plate and let cool. If need be, cut cooked eggs into thin strips, or whatever shapes you fancy.
2. In a soup pot or large sauce pan, heat remaining tablespoon of oil or melt butter. Add the scallions and garlic and cook for about a minute. If using onion, cook first for about 5 minutes or so until softened, then add garlic and cook for another minute. Add the broth or stock, ginger, salt, and pepper. Bring to the boil, let reduce heat and let simmer for maybe 5 minutes.
3. Add the spinach and cook until the spinach has wilted. If you’re using more robust greens, then cook longer, until you’re happy with the degree of tenderness. Remove from heat and add egg shapes. Or put egg shapes into individual soup bowls and ladle the soup over. Garnish with fresh herb.