Chicken broth with watercress or spinach, finished with beaten eggs stirred into threads.

Steps

1. Wash watercress and discard thick stems; halve.
2. Combine broth, sherry and soy sauce and bring to boiling.
3. Add watercress or spinach and simmer 2 mins, uncovered.
4. Beat eggs lightly, remove pan from heat, add eggs slowly to soup, stirring constantly, until they form long threads.
5. Season with salt. On hitting the hot liquid, the eggs cook and form long threads. Makes 4 servings.