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Egglands Egg Drop Soup Recipe

Egglands Best
Provided By
Brought to you by www.egglandsbest.com
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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