Mushroom, spinach & egg broth

Mushroom, spinach & egg broth
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It’s that time of year again, the one where all we hear people talking about are diets, and this drives me bonkers. I don’t like how that “trend” guilts people into dieting.
While we might indulge in more substantial meals and sweets during the holidays, what I don’t understand is why guilt yourself over it afterwards.

I much rather embrace the “cheating,” the desserts, the treats, and that’s why I’ll be sharing some light meal ideas this week. Not to starve ourselves and compensate for what was overdone, but simply to create a balance. I don’t know about you guys, but I usually crave some light and fresh meals after a marathon of meat pies and mash potatoes.

These recipes are far from being a time-out, think of them as a fluffy comfort for your belly instead.

  • Serves2
  • Prep time15 mins
  • Cook time20 mins
  • Timeout30 mins
  • FreezingFreezes well



  • 1 1/2 cup of fresh Shitake mushrooms
  • 2 tablespoons of olive oil
    Replacement options

    of vegetable oil

  • 4 to 5 shallots, chopped
  • 1/2 teaspoon of ginger, grated
  • 2 tablespoons of soy sauce
    Replacement options


  • 4 cups of vegetable broth (1 900 ml box)
  • 2 eggs, whisked
  • 1 cup of baby spinach, chopped
  • ½ leaf of nori algae, chopped up with cisors
  • Salt & pepper, as preferred


  1. Stem the mushrooms and keep only the tops. Mince then set aside.
  2. Heat the olive oil over medium-low heat then brown the shallots and mushrooms for 10 minutes until they soften.
  3. Add the ginger, soy sauce and vegetable broth then bring to a boil. Reduce heat and simmer over low heat for 5 minutes.
  4. Add the eggs in the broth gently by pouring them in a drizzle. Stir slowly, then cook for a minute.
  5. Add the baby spinach as well as the algae pieces, season then serve.
Recipe published on August 19, 2018