Egg Drop Soup
Egg Drop Soup
The Chinese New Year is officially here and this Egg Drop Soup in a great way to experience the Chinese culture at home! Thanks Born Free for the recipe!
Serves: 6
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
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 teaspoon low-sodium soy sauce
- 1/8 teaspoon finely ground white pepper
- 2 Braswell Family Farms 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 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, 1 minute.
- Remove saucepan from the heat.
- Ladle soup into bowls, garnish with remaining scallions.
- Season with salt to taste and serve immediately.