Japanese Oyakodon-Style Egg & Spinach Snack Bowls (No Rice)

Ingredients

• 8 large Eggs
• 10 oz Spinach
• 1 cup Chicken broth
• 3 tbsp Soy sauce
• 2 tbsp Mirin (or substitute low-sugar rice vinegar + a pinch sweetener)
• 1 tsp Sugar substitute (optional, to keep low-carb)(optional)
• 1 clove Garlic (minced)(optional)
• 1 tsp Ginger (grated)(optional)
• 3 stalks Green onion (sliced)(optional)
• 1 tbsp Neutral oil

Instructions

1. 1

   Whisk eggs lightly with a pinch of salt; set aside.

2. 2

   In a saucepan, combine chicken broth, soy sauce, mirin, and optional sweetener. Add garlic/ginger if using. Bring to a simmer.

3. 3

   Add spinach and cook 1–2 minutes until wilted.

4. 4

   Reduce heat to low. Pour in whisked eggs in a thin stream, stirring gently to distribute.

5. 5

   Cover and cook 2–3 minutes until eggs are just set but still tender.

6. 6

   Uncover; sprinkle green onion. Spoon into 4 bowls and serve immediately.