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.

original recipe

I copied the recipe below from her site:

* 24 wonton wrappers
* About 2 tbsp of tomato paste
* Garlic Powder
* Italian Seasoning
* About 1 cup baby spinach leaves chopped
* About 3/4 cup bell pepper diced (I used red and green)
* 8 slices of turkey pepperoni diced
* 2 oz of mozzarella cheese

Preheat the oven to 375 degrees.

In a small bowl, combine the cheese, pepperoni, pepper and spinach.

Dap a bit of tomato paste with back side of a teaspoon in the center of each wrapper. Sprinkle with the spices. Create pockets by squishing the filling on the wrapper into a mini muffin pan and pinch the ends together using a dab of water to help them stick.

Bake the bites for about 15 minutes in a preheated 375 degree oven.
Quick Dipping Sauce

Use the remaining tomato paste and warm over medium heat with 1 tbsp balsamic vinegar, 2 oz water, 1/2 tsp garlic powder, and 1/2 tsp of Italian seasoning. The result is a really thick sweet dipping sauce.