Japanese Spinach And Egg Soup

Japanese Spinach And Egg Soup

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We've all been there. You get home after a stressful day of work. You have no time to cook so you need fast, soothing meal. Your solution? Japanese Spinach And Egg Soup!
Calories: 391


  • 1 lb fresh young spinach
  • 1 cube dashinomoto instant fish stock
  • 3 tbsp white wine vinegar
  • rind of 1/2 lemon
  • 4 very fresh eggs
  • 1 tsp Japanese soy sauce
  • salt


  • Make the instant fish stock by pouring scant 1 1/2 pints (800 ml) boiling hot water from the kettle into a saucepan containing the dashinomoto cube. Set 1 3/4 pints (1 litre) cold water mixed with the vinegar to heat in another saucepan.
  • Select spinach leaves and stalks that are young and tender. Wash and add to a large saucepan of boiling salted water to blanch for only 30 seconds, drain in a sieve and immediately refresh by rinsing under running cold water.
  • Cut the lemon rind into very fine strips. When the vinegar water comes to a very gentle boil, break the eggs on to a saucer one at a time and slide them into the water at the point where the water is actually bubbling; once the whites have set, remove them carefully with a slotted spoon or ladle and place each in a heated soup bowl.
  • Divide the spinach into 4 portions and place beside the egg in each bowl. Stir the soy sauce into the hot stock and ladle into the bowls. Sprinkle the lemon rind strips on top.
Calories: 391 kcal
Carbohydrates: 19 g
Protein: 39 g
Fat: 19g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 655 mg
Sodium: 1398 mg
Potassium: 2926 mg
Fiber: 10 g
Sugar: 3 g
Vitamin A: 43489 IU
Vitamin C: 128 mg
Calcium: 594 mg
Iron: 16 mg
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