Egg Drop Soup

Total Time:
14 min
Prep:
10 min
Cook:
4 min

Yield:
4 to 6 servings
Level:
Easy

CATEGORIES
Ingredients
Directions

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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    Roman-Style Egg-Drop Soup: La Stracciatella

    Recipe courtesy of Mario Batali