番茄菠菜蛋花汤 (Tomato Spinach Egg Drop Soup)
Warm up your evening with a bowl of tomato spinach egg drop soup—it's nutritious, comforting, and ready in no time!
Start by chopping the tomatoes into small pieces and the green onion into thin slices.
In a pot, add the chicken broth and bring it to a boil over medium-high heat.
Once boiling, carefully add the chopped tomatoes and let them cook for about 3 to 4 minutes, until they soften.
Next, add the spinach and cook for another 2 minutes until it wilts.
In a separate bowl, beat the eggs well. Reduce the heat to low, and slowly drizzle the beaten eggs into the soup while stirring gently to create egg ribbons.
Season with salt, pepper, and sesame oil, and stir well to combine.
Let the soup simmer for an additional minute, and then remove from heat.
Garnish with sliced green onion before serving.
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- Add a splash of soy sauce for extra flavor.
- Incorporate tofu for added protein and texture.
- Top with crispy wonton strips for a delightful crunch.
- Use low-sodium chicken broth if you prefer less salt.
- Eggs should be added slowly to create the perfect drop effect.
- Adjust the thickness of the soup by varying the amount of broth.
- fat: 10 grams
- fiber: 3 grams
- protein: 12 grams
- calories: 200
- carbohydrates: 18 grams
This soup provides a nourishing blend of vitamins from tomatoes and spinach, while the egg adds a boost of protein, making it a healthy choice for any meal.
