Yield: 4 Servings
|1 pounds||\"Long Life\" egg noodles|
|8 eaches||Qts. salted water|
|1 cup||Chicken broth|
|1 tablespoon||Dark soy sauce|
|1 teaspoon||Sesame oil|
|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