Egg Drop Soup

1. 1

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

2. 2

   Add 6 tablespoons of the green onions, the spinach, mushrooms, soy and white pepper.

3. 3

   Return to a bare simmer and cook for 3 minutes.

4. 4

   Stirring with a fork or chopstick, gradually add the eggs in a slow steady stream.

5. 5

   Cook until the eggs are set, stirring to create shreds or ribbons of the eggs, 1 minute.

6. 6

   Remove from the heat.

7. 7

   Ladle into bowls, garnish with the remaining 2 tablespoons of green onions, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.