Beef, Spinach & Egg Broth
All manner of fun, fast combinations can be made from leftovers and this was one such dish.
With some beef left over from the previous Sunday and some poaching liquor reserved from the previous day's salmon, I set about putting together a quick, nutritious broth.
Use whatever broth you have to hand - bone broth would be excellent, poaching liquor, or just make up a stock on the fly.
Finely slice some pieces of meat and drop these in - for me, it was beef ... which worked curiously well in the fish stock!
Add some bulk to the broth with seaweed, spinach, shredded greens, kale, something green anyway. I love the combination of beef and spinach, and spinach is right in season at the moment, so spinach it was.
Flavour up with finely sliced chilli and fresh ginger chopped into thin sticks.
Make up a Japanese omelette.
One egg, touch of water, whisked thoroughly and poured out into a frying pan to make a thin, almost crêpe-like omelette. Set aside.
Once the meat has softened, greens wilted and flavours combined, serve out into a bowl.
Roll up the omelette and slice up, dropping the little rolls into the broth.