Spinach Soup with Egg

This is a good hangover food. If you manage to get hungover with baby spinach in your fridge, that is.

Baby spinach
Carrot
Chicken Broth
Fish Sauce (very optional)
Sesame Oil
Soy Sauce
Eggs

Heat the broth. Chop up carrot and simmer it with the broth. Heat a medium non-stick skillet with a little sesame oil. Whisk an egg with a few shakes of soy sauce. When the pan is hot, pour the egg in. Tilt the pan immediately to run the raw egg off the cooked and make a thin circle of egg on the entire bottom of the pan. As soon as it seems mostly cooked (a few moments early) roll from one edge, like rolling a crepe. I find chopsticks a very useful tool for this, together with a spatula. If the egg was still a little runny on top, leave the roll in the pan a few moments more, then put it out on a cutting board.
Make as many of these egg pancakes as you like. I usually make two per person. Add a few drops of sesame oil before each pancake.
When they are all made, slice each roll into inch long pieces.
Put a handful of raw baby spinach in each soup bowl and ladle the broth and carrots atop it. Put a couple egg dumplings on top, and the rest on a plate.
If the broth is tasting bland to you, put in a little fish sauce to taste.

This is not as hard as it sounds, and afterward, I swear, you can taste the virtue.