Egg Drop Soup with Parmesan

eggdrop_soup

|  vegetarian / use vegetable broth |

for two servings

2 / MEDIUM EGG
1 tbsp / PANKO BREAD CRUMBS
1 tbsp / GRATED PARMESAN
2 cup / VEGETABLE or CHICKEN BROTH
1/2 cup / BABY SPINACH

 

EXTRA VIRGIN OLIVE OIL to taste
SEA SALT to taste


  1. Beat the eggs in a bowl and add panko crumbs, parmesan and salt. Whisk them together.
  2. Bring the broth to a boil in a pot.
  3. Stir in the egg mix with a circular motion.
  4. Add the spinach and turn off the heat as soon as it gets soft. (10-20 seconds!)
  5. Add a little drizzle of olive oil and salt. Serve hot.

notes:

  • Steps 3 and 4 happen quick, within 1 min total. You don’t want to over cook spinach because it gets mushy.

adopted from Kubara Honke Group cooking booklet 14 Nov issue