Chicken, Broccoli & Spinach Egg-Drop Broth

Per serving

Calories

361

Protein

40 g

Carbs

21 g

Fat

13 g

Fibre

5 g

Vitamins and minerals, % of a day’s needs

• Iron23%
• Vitamin D6%
• B1229%
• Zinc22%
• Magnesium27%
• Omega-321%
• Folate57%
• Calcium14%
• Potassium30%
• Vitamin C132%
• Vitamin A31%
• Riboflavin49%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 250 g Chicken breast
• 250 g Broccoli
• 100 g Fresh spinach
• 2 whole Egg
• 40 g Spring onion
• 12 g Ginger
• 3 cloves Garlic
• 2 tsp Sesame oil
• 12 g Cornflour
• 800 ml Water
• 1 tsp Salt

Method

1. 1

   Slice the 250g of chicken breast into thin strips, cut the 250g of broccoli into small florets, slice the 40g of spring onion, grate the 12g of ginger and crush the 3 cloves of garlic.

2. 2

   Warm 2 tsp sesame oil in a large pan over medium heat, add the ginger and garlic and cook for 1 minute, until they smell sweet rather than raw.

3. 3

   Pour in the 800ml of water with 1 tsp salt, bring it to a simmer over medium-high heat, then add the chicken strips and cook for 5 minutes, until no pink remains at the thickest part.

4. 4

   Drop in the broccoli florets and cook over medium heat for 3 minutes, until they are bright green and still snap under a spoon, then stir the 100g of fresh spinach through until it wilts.

5. 5

   Stir the 12g of cornflour into 3 tbsp cold water, pour it in and simmer over medium-low heat for 1 minute until the broth thickens slightly, then beat the 2 whole eggs and trail them in slowly, stirring once, so they set in ribbons.

6. 6

   Take the pan off the heat, scatter the sliced spring onion over the top and ladle the broth into two deep bowls.