1 tsp sesame seeds, toasted
1 celery stick, chopped
1 tbsp oil
1 1/2 cup fresh spinach
3 1/2 cup hot vegetable stock
4 tsp light soy sauce
9 oz haddock, skinned and cut into small chunks
salt and pepper
1) Beat the egg with the sesame seeds and seasoning. Lightly oil a plate and pour on the egg mixture. Cook on high power for 1 1/2 minutes until just setting in the center. Leave to stand for a few minutes then remove from the plate. Roll up the egg and shred thinly.
2) Mix together the celery. Carrot, scallion, and oil. Cover and cook on high power for 3 minutes.
3) Wash the spinach thoroughly under cold, running water. Cut off and discard any long stems and drain well. Shred the spinach finely.
4) Add the hot stock, soy sauce, haddock, and spinach to the vegetable mixture. Cover and cook on high power for 5 minutes. Stir the soup and season to taste. Serve in warm bowls with the shredded egg scattered over.