Soup: Egg Drop Soup

By pavaldez

Ingredients

• 6 cups low-sodium chicken (or vegetable) stock
• 1/2 cup thinly sliced scallions
• 1/4 cup fresh baby spinach or baby arugula
• 4 shitake mushrooms, stems removed, wiped clean, and thinly sliced
• 1 tsp low-sodium soy sauce
• 1/8 tsp finely ground white pepper
• 2 large eggs, lightly beaten

Preparation

Step 1

In a medium saucepan, bring the stock to a simmer. Add 6 tbsp of scallions, the spinach (or arugula), mushrooms, soy sauce and white pepper. Return to a low simmer and cook for 3 minutes.



Stirring with a fork, gradually add the eggs in a slow steady stream. Cook until the eggs are set, stirring to create shreds or ribbons of the eggs, for 1 minute.



Remove saucepan from the heat. Ladle soup into bowls, garnish with remaining scallions. Season with salt to taste and serve immediately.