Dec 27, 2013 02:09PM ● Published by Cate Reynolds
2 clove garlic, minced and divided
1 tsp. olive oil
3 bundles cellophane noodles (can be found in the Asian aisle of your grocery store)
8 cups beef stock
1 tsp. butter
4 cups loosely packed spinach
3 green onions, chopped
Sriracha hot sauce for topping
In a large sauce pan, heat olive oil over medium. Add 1 clove of garlic and cook until fragrant, 30 seconds. Add in beef stock and turn heat to high. Bring the stock to a boil, add the cellophane noodles and then reduce the heat to low. Cover and cook for 15 minutes. While the noodles cook, prepare your spinach. Heat the butter in a frying pan over medium. Once melted, add the second clove of garlic and saute until fragrant, 30 seconds. Add in the spinach and toss to coat. Stir the spinach frequently. It will shrink drastically. Once the spinach has wilted and shrunk by half, remove it from the pan and set aside. Once the noodles have cooked through (they will be translucent), transfer them to a large bowl or container. Fill the same pot with water and bring to a boil. As the water boils, crack the eggs into four small containers. Once the water is boiling, use a slotted spoon and swirl it in a circle in the pot, forming a whirl pool. Add the eggs, one a time, while stirring gently in a circular motion. Cover and remove from heat, cooking for 3 minutes. While the eggs cook, divide the soup among four bowls. Divide the green onions and spinach in the bowls. Once the eggs are finished, carefully remove them from the pot with a slotted spoon and place one in each bowl. Top with a bit of Sriracha.
To pack for work, place the soup in a plastic container with a secure lid. Omit the egg if you fear it will crack throughout the day.