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Egg Drop Soup




Source of Recipe


Fun Fast Fab Food Group


Recipe Introduction


Mar. 3rd, 2005
Another super easy soup for those chilly Days.
4 – 6 servings




List of Ingredients




6 cups chicken or vegetable stock
½ cup thinly sliced green onions
½ t grated fresh ginger
¼ cup chiffonade spinach leaves
¼ lb mushrooms, thinly sliced
1 t soy sauce
pinch finely ground white pepper
3 eggs, lightly beaten




Recipe



In a medium saucepan, bring the stock to a simmer. Add 6 tablespoons of the green onions, ginger, spinach, mushrooms, soy sauce 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 heat, ladle into bowls and garnish with remaining green onions. Serve immediately.