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.
1 serving: 80 calories
1g fat (15.7% calories from fat)
Recipe courtesy of Eggland's Best.