15-Minute 3-Egg Spinach Sliced Fish Soup 三蛋菠菜鱼片汤 Chinese Seafood Recipe | Mackerel Grouper Snapper

fish fillets

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu is plant-based and lower in calories.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in fat and calories.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is heart-healthy and versatile.

Prepare fish fillets by slicing them thinly.

Heat chicken broth in a pot over medium heat until simmering.

Add ginger and garlic, cooking until fragrant, about 1-2 minutes.

Stir in the sliced fish and cook until opaque, about 3-4 minutes.

Add spinach and mushrooms, cooking until spinach wilts, about 2-3 minutes.

Crack eggs into a bowl and whisk until combined.

Slowly pour the eggs into the soup while stirring gently to create ribbons.

Season the soup with soy sauce, sesame oil, white pepper, and salt to taste.

Add chopped green onions and coriander just before serving.

Serve hot, garnished with additional green onions if desired.

Cooking Techniques

Spice Level:

Allergens