Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.
Learn more by hovering over each or read more info on the Sign Up page.
Get more recipes like this one. Sign up today at www.Lillys-Table.com!
Prep
Difficulty
Easy
Time
Estimate
15 mins
Chop all of the vegetables for the salad and the soup. Whisk the cornstarch or mochiko with the broth and as it is coming up to a simmer, whip up the salad dressing. Beat the egg, finish the soup and toss the salad. Serve together.
The strands of eggs are reminiscent of paper like noodles. Just a few ingredients come together for this soul satisfying soup. You are welcome to shred in a few other vegetables, but green onions or scallions are all that is needed for this bowl of comfort. The cornstarch or mochiko will give it a thicker texture that is similar to what you might experience at a restaurant.
This simple ginger vinaigrette is the star of this salad as it coats baby spinach. A handful of nuts and dried fruit complete this salad, feel free to substitute your favorites.
