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    Egg Drop Soup


    Source of Recipe


    rc-Genia Revels

    Recipe Introduction


    Source of Recipe
    Emeril Lagasse, 2003


    List of Ingredients





    6 cups chicken stock
    1/2 cup thinly sliced green onions
    1/4 cup chiffonade spinach leaves
    4 shiitake mushrooms, stems removed, wiped clean, and thinly sliced
    1 teaspoon soy sauce
    Pinch finely ground white pepper
    2 large eggs, lightly beaten


    Recipe



    In a medium saucepan, bring the stock to a simmer. Add 6 tablespoons of the green onions, the spinach, mushrooms, soy and white pepper. Return to a bare simmer and cook for 3 minutes. Stirring with a fork or chopstick, 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 from the heat. Ladle into bowls, garnish with the remaining 2 tablespoons of green onions, and serve immediately.


 

 

 


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