Egg Drop Soup
Quick soup that takes only minutes from start to finish. Vegetable stock can be substituted to create a vegetarian soup.
Make This Recipe
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 Large Eggland's Best eggs, lightly beaten
Preparation
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.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Serving |
|---|---|
| Calories | 81 |
| Fat | 1g (16% calories from fat) |
| Cholesterol | 58mg |
| Sodium | 574mg |
| Carbohydrates | 4g |
| Dietary Fiber | trace |
| Protein | 14g |