Egg Drop Soup

1. 1

   In a medium saucepan, bring the stock to a simmer.

2. 2

   Add 6 tablespoons of scallions, the spinach (or arugula), mushrooms, soy sauce and white pepper. Return to a low simmer and cook for 3 minutes.

3. 3

   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, 1 minute.

4. 4

   Remove saucepan from the heat.

5. 5

   Ladle soup into bowls, garnish with remaining scallions.

6. 6

   Season with salt to taste and serve immediately.

7. 7

   Low Fat, Ready in 15 minutes, recipe by Eggland's Best

8. 8

   80;

9. 9

   1g (7% calories from fat);

10. 10

    14g;

11. 11

    3g;

12. 12

    trace;

13. 13

    58mg;

14. 14

    575mg.

* Per serving · 4 servings · Values may vary.