• 4servings
  • 8minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB1, H, E
MineralsFluorine, Calcium, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 tbsp sunflower oil

  2. 100 g spring onions , finely sliced

  3. 2 tsp sesame seeds

  4. 100 g broccoli , chopped into bite-size chunks

  5. 100 g spring greens , finely shredded

  6. 1 pinches black pepper

  7. 1 litres vegetable stock , well-flavoured

  8. 1 tbsp rice vinegar , or Mirin

  9. 1 tsp chinese five spice

  10. 3 eggs

  11. 2 tbsp light soy sauce

  12. 1 tbsp dry sherry

Instructions Jump to Ingredients ↑

  1. Heat a pan over to a moderate heat and add the oil.

  2. Add the spring onion and sesame seeds and cook for a couple of minutes, until the sesame starts to turn golden.

  3. Add the broccoli and spring greens and stir-fry for about 1 minute, until bright green.

  4. Pour in the stock and grind in some pepper and add a pinch of salt, the vinegar and Chinese five-spice powder. Bring to the boil.

  5. In a measuring jug (making it easier to pour), beat together the eggs, soy sauce and sherry.

  6. While stirring the boiling soup rapidly, very slowly pour in the beaten egg in a steady stream. The eggs should set immediately, and the soup is ready to serve right away.


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