Egg Drop Soup (China)

Total Time:
5 min
Prep:
5 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 6 cups reduced-sodium chicken broth
  • 6 to 8 large spinach leaves
  • 1/2 cup diagonally sliced green onions (about 4 small), divided
  • 4 shiitake mushrooms, stems removed, wiped clean, and thinly sliced
  • 1 teaspoon soy sauce
  • Pinch ground white pepper
  • 2 large eggs, lightly beaten
Directions

In a medium saucepan or stockpot, bring the chicken broth to a simmer. Stack the spinach leaves on top of each other, and roll them up tightly. Thinly slice into ribbon-like strips. Add the spinach, 6 tablespoons of the sliced green onions, the mushrooms, soy sauce, and white pepper to the broth. When the broth begins to simmer again, gradually add the beaten eggs in a slow and steady stream. Use a fork or a chopstick to create shreds or ribbons with the eggs as they are stirred into the broth-this will shred the eggs into ribbons as they cook. Cook the soup for 1 minute more and remove from the heat. Ladle the soup into bowls and garnish with remaining 2 tablespoons of sliced green onions. Serve hot.


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