Egg drop soup with mushrooms, ginger and spinach

Name: Egg drop soup with mushrooms, ginger and spinach
Total time: 15 min
Cuisine: Chinese
Ingredients: 600ml water; 1 gluten free chicken stock cube; 20g fresh ginger, peeled and grated; 2 garlic cloves, grated; 150g chestnut mushrooms, thinly sliced; 100g baby spinach; 2 tbsp tamari (gluten free); 3 eggs, beaten; 3 spring onions, sliced; 1 tsp sesame oil

Silky ribbons of egg in a gingery mushroom broth. A quick, light lunch for two on the table in 15 minutes.

Time15 min
LevelEasy
Costabout £1.20 a head

2 servings

Ingredients

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600 mlwater
1gluten free chicken stock cube
20 gfresh gingerpeeled and grated
2garlic clovesgrated
150 gchestnut mushroomsthinly sliced
100 gbaby spinach
2 tbsptamari (gluten free)
3eggsbeaten
3spring onionssliced
1 tspsesame oil

Method

1
Put the water, stock cube, ginger and garlic in a pan and bring to the boil.
2
Add the mushrooms and simmer for 4 minutes until soft.
4 min
3
Stir in the spinach and tamari and cook for 1 minute until the spinach wilts.
1 min
4
Turn the heat to low. Stir the soup in a slow circle and pour the beaten egg in a thin stream, so it sets into long ribbons.
5
Let it sit for 30 seconds, then stir once. Add the spring onions and sesame oil and serve straight away.
0 min 30 s

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.