Egg Drop Soup with Edamame and Spinach
Eggs rule the roost at breakfast. Now take advantage of the inexpensive muscle fuel at other times of the day
Simmer 4 cups chicken stock.
Add ½ cup frozen shelled edamame beans and cook 2 minutes.
Stir in 4 cups of fresh English spinach.
When it’s just wilted, slowly whisk in 2 lightly beaten eggs.
Season with ¼ cup of thinly sliced spring onions, 1 tbsp soy sauce, 1 tsp toasted sesame oil and some finely chopped chillies to taste.
Makes 2 to 4 servings