Recipe

A A A

• 6 cups fresh spinach
• 1/2 tbsp sugar
• 3 egg whites
• 1 tbsp water
• 4 tbsp corn starch
• 5 cups well seasoned chicken broth, preferrably homemade
• 2 tbsp chopped ham
• salt to taste
• 1 tsp sesame oil
• 1 tbsp vegetable oil

• 1 Steam spinach with sugar until soft. Pour immediately into a colander, running cold water over the spinach. Squeeze spinach leaves to extract as much moisture as possible.
• 2 Beat egg whites with water until smooth but not foamy.
• 3 Mix cornstarch with 1/3 cup broth.
• 4 Heat remaining broth in a pan over high heat. Bring to a boil, and then turn heat to medium. Add ham and cook for 5 minutes. Turn heat to high and add spinach, stirring until it boils.
• 5 Season soup with salt. Restir the cornstarch mixture and stream it into the soup, stir until thickened.
• 6 Remove pan from the heat and whirl in the egg white. Wait 30 seconds then stir to mix, adding sesame oil and vegetable oil.
• 7 Serve immediately.