 | | 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.
Nutritional Facts
1 Serving: Calories 80; Fat 1g (15.7% calories from fat); Protein 14g; Carbohydrates 3g; Dietary Fiber trace; Cholesterol 58mg; Sodium 575mg. |
|
|
Servings: 4
|  | | 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 Egglands Best eggs, lightly beaten |
| |
| |
