Spinach Eggdrop Soup

Ingredients:
150g spinach or kow ki chye(removes stems and wash)
1 egg (beaten)
200g Minced pork
20 pieces fishballs
1 pkt of soft silken toufu (soak in hot water)
4 bowls stock or water (1 bowl = 250 ml)
salt to taste

Seasoning for minced pork
1 tsp light soya sauce
1/4 tsp pepper
1 tbsp cornflour
(abve 3 item mixed well with minced pork then add in 1/2 tsp sesame oil)



Method:

1. Bring water to boil, add 1 piece chicken stock cube to make stock soup.

2. Once water boiling hot, add in the minced pork, then let it cooked.

3. When the minced pork is cooked, add in toufu, fishballs, when fishballs float up, remove the fishballs put onto a plate

4. Add in spinach then when it turn to more greenish, off fire.

5. Pour in the beaten egg and cover.

6. After 5 mins, ready to serve.