Egg Drop Soup

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Egg Drop Soup
Prep Time
5 mins
Cook Time
10 mins
Yield
6 servings
Recipe by: Eggland's Best

Quick soup that takes only minutes from start to finish. Vegetable stock can be substituted to create a vegetarian soup.

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

Nutrition

Serving Size
1 Serving
Calories
81
Fat
1g (16% calories from fat)
Cholesterol
58mg
Sodium
574mg
Carbohydrates
4g
Dietary Fiber
trace
Protein
14g
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.

Filed Under: Appetizer, Low Fat

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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