« Back to Recipes

Egg Drop Soup

Prep 5 Cooking 10 Serves 6

Egg Drop 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 Born Free Eggs, lightly beaten

Nutrition

Calories
81
Fat
1g
Cholesterol
58mg
Sodium
574mg
Carbohydrates
4g
Dietary Fiber
trace
Protein
14g

Preparation

  1. In a medium saucepan, bring the stock to a simmer.
  2. 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.
  3. 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.
  4. Remove saucepan from the heat.
  5. Ladle soup into bowls, garnish with remaining scallions.
  6. Season with salt to taste and serve immediately.