1. Wash and slice shiitake mushrooms, wash and cut spinach into sections (spinach can also be replaced with green vegetables such as greens, rapeseed, etc.)
2. Dice the carrots, beat the eggs with salt and set aside (if you are willing, use two egg whites, so that the soup will be more beautiful)
3. Warm a pan with cold oil, pour sliced shiitake mushrooms and diced carrots and stir-fry until it tastes good;
4. Add a bowl and a half of clear water to a boil;
5. Add the spinach after the water is boiled, and the spinach is cut off;
6. When the water is boiled again, pour in the egg liquid, pour in a circle, and stir in the same direction to form a block; add a proper amount of salt and chicken essence to taste!
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