Ingredients
- 4 eggs
- 2 green onions
- 8 qt water (salted)
- 1 c chicken broth
- 1 lb long life egg noodles
- 1/4 c ham (boiled)
- 1/2 lb spinach
- 1 tb dark soy sauce
- 1 ts sesame oil
- 1 ts cornstarch paste
- 1/4 ts salt
among soup bowls. In same water, blanch spinach; drain; press dry; chop coarsely; put on noodles. Heat broth in sauce pan. Add soy sauce, sesame oil, salt & cornstarch paste to thicken slightly. Poaching Eggs: Put 4 cups of water in wok; bring to boil. Break eggs in ladle one at a time; poach for 2 minutes. Place egg on spinach. Finishing: Pour hot soup over egg. Garnish with minced onion & ham. Serve. ----