Egg Drop Soup

Added to Recipes on Fri 05/14/2010


Makes 4-6 servings


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 tsp low-sodium soy sauce

1/8 tsp finely ground white pepper

2 large eggs, lightly beaten



In a medium saucepan, bring the stock to a simmer. Add 6 tbsp 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, for 1 minute.


Remove saucepan from the heat. Ladle soup into bowls, garnish with remaining scallions. Season with salt to taste and serve immediately.

Nutrition Facts

1 serving: 80 calories

1g fat (15.7% calories from fat)

14g protein

3g carbohydrates

58mg cholesterol

575mg sodium


Recipe courtesy of Eggland's Best.