Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | \"Long Life\" egg noodles |
| 8 eaches | Qts. salted water |
| ½ pounds | Spinach |
| 4 eaches | Eggs |
| 1 cup | Chicken broth |
| 1 tablespoon | Dark soy sauce |
| 1 teaspoon | Sesame oil |
| ¼ teaspoon | Salt |
| 1 teaspoon | Cornstarch paste |
| 2 eaches | Green onions, minced |
| ¼ cup | Boiled ham, slivered |
Preparation: Wash & trim spinach. Wash, then boil noodles; drain; divide among soup bowls. In same water, blanch spinach; drain; press dry; chop coarsely; put on noodles. Heat broth in sauce pan. Add soy sauce, sesame oil, salt & cornstarch paste to thicken slightly.
Poaching Eggs: Put 4 cups of water in wok; bring to boil. Break eggs in ladle one at a time; poach for 2 minutes. Place egg on spinach.
Finishing: Pour hot soup over egg. Garnish with minced onion & ham.
Serve. Serves 4. Courtesy of Shareware RECIPE CLIPPER 1⅒