Spinach Soup with Egg Strips
The Game Plan
In a medium saucepan, heat 2 teaspoons of the oil over
medium-low heat. In a medium bowl, beat eggs with 1/4 teaspoon coarse
salt and 1 tablespoon water until combined. Add eggs to pan and cook,
pulling eggs in from edges as they set, until center is just set, about 3
minutes. Turn out onto a plate. When cool enough to handle, halve, then
cut each half into 1/4-inch-wide strips.
In the same pan, heat the remaining teaspoon of oil over
medium heat. Add the scallions and garlic and cook, stirring, until
fragrant, about 30 seconds. Add the broth, 1/2 cup water, 1/4 teaspoon
each salt and pepper, and the ginger. Bring to a boil. Add the spinach
and cook until the spinach has wilted and is tender, but not mushy,
about 3 minutes. Stir in the egg strips. Remove from heat; correct
seasoning with salt and pepper if desired.