Spinach Egg-Flower Soup is preserved from a typewritten recipe card in the Oriental section of My Mom's Recipe Box. The original scan is included alongside the transcription.
Original Recipe Card
Ingredients
- 1 cup chicken broth
- 1/4 cup dry sherry
- 3/4 tsp. powdered ginger
- 1 pkg. frozen chopped spinach (10oz)
- 1 pkg. frozen chinese-style mixed vegetables with seasonings (10 oz.)
- 1 cup thinly sliced cooked pork
- 2 tbsp. soy sauce
- 2 large eggs, beaten
- 1 tbsp. cornstarch
Directions
Bring broth, sherry, ginger to a boil in saucepan. Add frozen vegi’s cover; return to boil. Break up vegi’s reduce heat, add pork. Simmer, covered, 5 mins. Blend soy sauce with cornstarch stir into vegetable mixture. Bring to boil, cooking until slightly thickened. Slowly pour eggs in thin stream into hot soup, heat should be turned off. Stir in a circular motion. Eggs will form thin shreds in the hot broth.
Yield
Makes 4-6 servings
Preservation Notes
The typewritten wording, punctuation, abbreviations, and spelling “vegi’s” are retained as shown on the card.
About My Mom’s Recipe Box
This recipe is part of My Mom’s Recipe Box, an ongoing preservation project dedicated to my late mother’s original recipe collection. Every effort is made to preserve the original wording, organization, handwritten notes, typewritten cards, magazine clippings, corrections, and other details exactly as they appeared in her recipe box. When clarification is helpful, it is provided separately so the original recipe remains preserved.
