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With your schedule as crazy as it is this month, you need meals that come together superfast. This light, warming Egg Flower Soup from Quick and Easy Chinese: 70 Everyday Recipes by Nancie McDermott is on the table in just 20 minutes. It's a great source of iron (spinach) and protein (eggs).
In a medium saucepan, bring 4 cups chicken broth to a rolling boil over medium-high heat. Stir in 2 cups spinach leaves, 1/2 teaspoon dark sesame oil, and 1/2 teaspoon salt, allowing the spinach to wilt into the soup. Stir well until the chicken broth is swirling in circles. Slowly pour 2 beaten eggs into soup, and continue to stir gently for about 30 seconds. Sprinkle 3 tablespoons thinly sliced scallions onto the soup, and serve hot.
