Egglands Egg Drop Soup Recipe

Quick soup that takes only minutes from start to finish. Vegetable stock can be substituted to create a vegetarian soup.
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Servings:
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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
Directions
READY IN
55 mins
  • 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.
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