Name: Egg Drop Soup
Total time: PT900.0S
Yield: 6
Ingredients: 2 Large Egg; 6 cup Low-Sodium Chicken Stock; 1/2 cup Scallion; 1/4 cup Fresh Baby Spinach; 4 Shiitake Mushroom; 1 teaspoon Low-Sodium Soy Sauce; 1/8 teaspoon Ground White Pepper

A delicious classic for the cold weather.

Egg Drop Soup

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Large Egg

Low-Sodium Chicken Stock

Scallion

Fresh Baby Spinach

Shiitake Mushroom

Low-Sodium Soy Sauce

teaspoon

Ground White Pepper

Stove

In a medium saucepan, bring the {@0:} to a simmer.

In a medium saucepan, bring the Low-Sodium Chicken Stock (6 cup) to a simmer.

In a medium saucepan, bring the Low-Sodium Chicken Stock (6 cups) to a simmer.

Add 6 tablespoons of {@4:}, the {@2:} (or arugula), {@3:}, {@0:}, and {@1:}. Return to a low simmer and cook for 3 minutes.

Add 6 tablespoons of Scallion (1/2 cup), the Fresh Baby Spinach (1/4 cup) (or arugula), Shiitake Mushroom (4 N/A), Low-Sodium Soy Sauce (1 teaspoon), and Ground White Pepper (1/8 teaspoon). Return to a low simmer and cook for 3 minutes.

Add 6 tablespoons of Scallion (1/2 cup), the Fresh Baby Spinach (1/4 cup) (or arugula), Shiitake Mushroom (4), Low-Sodium Soy Sauce (1 tsp), and Ground White Pepper (1/8 tsp). Return to a low simmer and cook for 3 minutes.

Stirring with a fork, gradually add the {@0:} in a slow steady stream. Cook until the eggs are set, stirring to create shreds or ribbons of the eggs, 1 minute.

Stirring with a fork, gradually add the Large Egg (2 N/A) [lightly beaten] in a slow steady stream. Cook until the eggs are set, stirring to create shreds or ribbons of the eggs, 1 minute.

Stirring with a fork, gradually add the Large Egg (2) in a slow steady stream. Cook until the eggs are set, stirring to create shreds or ribbons of the eggs, 1 minute.

Ladle soup into bowls, garnish with remaining scallions.

Season with salt to taste and serve immediately.

Egg Drop Soup

15MINS

$1.37

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions