Ingredients
4 cups – Chicken stock (sodium reduced)
2 cups – Spinach, fresh
1/2 tsp – Sesame Oil
2 Large Eggs
3 tbsp chopped – Scallions
Directions
In a medium saucepan, bring the chicken stock to a rolling boil over medium to high heat.
Stir in the spinach leaves, and sesame oil, allowing the spinach to wilt into the soup
Stir well until the chicken broth is swirling in circles, carefully and slowly pour the beaten eggs into the surface of the soup, continuing to stir gently and encouraging them to flow out into a leafy petals and ribbons
Sprinkle the green onion onto the soup and serve piping hot.
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Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
Calories 133.5
Total Fat 6.0 g
Saturated Fat 1.6 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 2.6 g
Cholesterol 113.4 mg
Sodium 387.3 mg
Potassium 378.4 mg
Total Carbohydrate 9.7 g
Dietary Fiber 0.4 g
Sugars 4.0 g
Protein 9.7 g
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Vitamin A 32.3 %
Vitamin B-12 4.2 %
Vitamin B-6 10.7 %
Vitamin C 9.2 %
Vitamin D 3.3 %
Vitamin E 2.9 %
Calcium 3.8 %
Copper 7.8 %
Folate 13.9 %
Iron 7.4 %
Magnesium 6.2 %
Manganese 7.4 %
Niacin 19.8 %
Pantothenic Acid 3.3 %
Phosphorus 11.8 %
Riboflavin 21.4 %
Selenium 18.8 %
Thiamin 7.6 %
Zinc 4.7 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.