TOFU SPINACH SOUP

Ingredients:
250 grams of spinach, sliced ​​siangi
Eggtofu 2 pieces, cut into small dice
2 sticks of carrot, shaved
250 grams of meat snapper, sliced
1 liter of broth
1 tbsp cooking oil and 1 tbsp sesame oil
2 cloves garlic crushed
2 cm ginger crushed
6 pieces of fresh shitake mushrooms, sliced
2 tablespoons soy sauce
1 teaspoon salt and 1 / 2 teaspoon pepper
1 tablespoon cornstarch dissolved in a little water
3 eggs, beaten off

Topping: coriander leaves

How To Make:

1. Heat cooking oil and sesame oil, saute the onion white and ginger until fragrant, enter into the broth and bring to a boil.
2. Insert slices of fish, cooked until it changes color, add the carrots and eggtofu, mushrooms, soy sauce and salt, cook until carrots cooked, Thicken with a solution cornstarch.
3. After boiling enter spinach, stir well, add beaten eggs, mix well and cook a minute, remove from heat.
4. Serve warm sprinkled with coriander leaves.

For: 4 people