Egg Drop Soup
Egg Drop Soup
You don't have to go to the best Chinese restaurant in your state for a taste of egg drop soup because this easy recipe takes just minutes to make. This recipe is courtesy of Eggland's Best.
Prep Time
5
minutes
Cook Time
10
minutes
Servings
6
Total time: 15 minutes
Ingredients
- 6 cup low-sodium chicken or vegetable stock
- 1/2 cup thinly sliced scallions
- 1/4 cup fresh baby spinach or baby arugula
- 4 shiitake mushrooms, stems removed, wiped clean and thinly sliced
- 1 teaspoon low-sodium soy sauce
- 1/8 teaspoon finely ground white pepper
- 2 large eggland's best eggs, lightly beaten
Directions
- In a medium saucepan, bring the stock to a simmer.
- Add 6 tablespoons of scallions, the spinach (or arugula), mushrooms, soy sauce and white pepper.
- Return to a low simmer and cook for three 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, one minute.
- Remove saucepan from the heat.
- Ladle soup into bowls, garnish with remaining scallions.
- Season with salt to taste and serve immediately.