Egglands Egg Drop Soup Recipe
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Quick soup that takes only minutes from start to finish. Vegetable stock can be substituted to create a vegetarian soup.
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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
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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