Ingredients

  • 500ml Swanson Clear Chicken Broth

  • 200g Rice Vermicelli

  • 2 eggs

  • 50g spinach, washed and cut into sections

  • 1 tsp salt

  • 1 piece of fishcake

Method

  • Crack eggs in a bowl and beat. Heat pot on medium, fry eggs till fully cooked.

  • Pour in 500ml Swanson Clear Chicken Broth, increase to high heat, and bring to a boil.

  • Add in rice vermicelli and cook for 3 mins.

  • Stir in spinach and fishcake and boil for a minute.

  • Season with salt to taste.