Spinach With Eggs Soup (三蛋菠菜) - cooking recipe

Ingredients

250 g Spinach
1 Salted Egg (Cleaned, Hard Boiled and Sliced)
1 Century Egg (Cleaned and Sliced, Optional)
1 Egg (Beaten)
2 tablespoons Wolfberries (Gou Qi Zi )
1.5 tablespoons Anchovies
1.5 tablespoons Small Conpoys (Dried Scallop )
1 teaspoon Salt
1/2 teaspoon Pepper
1 teaspoon Sesame Oil
1 tablespoon Cornstarch (Optional)
1 cup Chicken Stock (Optional)
1 cup Water

Preparation

Wash spinach thoroughly as they are famous for being sandy.
Remove the fibrous film from the spinach's stem by scraping lightly with a knife.
Cut off the roots and discard.
Cut the leafy part off and set aside.
Cut the stems into 3 parts (bite size).
De-gut Anchovies. Wash Wolfberries, Anchovies and Small Convoys.
Boil 1 cup of Chicken Stock and 1 cup of Water with High Heat. If you do not have chicken stock, just boil 2 cups of water.
Once the water starts to boil, add in Salt and turn to Medium Heat. Add in Convoys, Anchovies and Wolfberries and let it boil for another minute.
Add Spinach stems and let it boil for another 2 minutes.
Add Sliced Century Egg (Optional) and Salted Egg and let it boil for another 1 minute.
Add the remaining Spinach and let it boil until wilt.
Add in Cornstach if you like a thicker broth, if not, skip this step.
Turn to High Heat and pour in the beaten Egg. Give it a quick stir and turn Off Heat.
Season with Pepper and Sesame Oil.
Plate and Serve.