Chinese Spinach Soup

Instructions

1. Prepare the spinach
   Wash the spinach thoroughly and remove any tough stems. Roughly chop the leaves and set aside. If using baby spinach, you can leave it whole.
2. Create the flavor base
   In a large pot over medium heat, add 1 tablespoon of sesame oil. Add minced garlic and grated ginger, sautéing for about 30 seconds until fragrant but not browned.
3. Simmer the broth
   Pour in the chicken or vegetable broth and bring to a gentle boil. Reduce heat to a simmer and add soy sauce and white pepper. Let it simmer for 5 minutes to develop the flavors.
4. Add tofu and spinach
   Gently add the cubed tofu to the simmering broth, being careful not to break the pieces. After 2 minutes, add the spinach and stir gently until it wilts, about 1-2 minutes.
5. Thicken if desired
   If you prefer a slightly thicker soup, slowly stir in the cornstarch slurry while the soup is simmering. Continue to stir until the soup slightly thickens.
6. Create egg ribbons
   While the soup is simmering, slowly pour the beaten eggs into the soup in a thin stream while gently stirring the soup in one direction. This creates delicate egg ribbons throughout the soup.
7. Final seasoning
   Taste the soup and adjust seasonings if needed. Add more soy sauce or white pepper according to your preference.
8. Serve and garnish
   Ladle the hot soup into serving bowls and garnish with sliced green onions. Drizzle a few drops of sesame oil on top of each bowl for extra flavor before serving.