Egg Drop Soup (China)

1. 1

   In a medium saucepan or stockpot, bring the chicken broth to a simmer.

2. 2

   Stack the spinach leaves on top of each other, and roll them up tightly.

3. 3

   Thinly slice into ribbon-like strips.

4. 4

   Add the spinach, 6 tablespoons of the sliced green onions, the mushrooms, soy sauce, and white pepper to the broth.

5. 5

   When the broth begins to simmer again, gradually add the beaten eggs in a slow and steady stream.

6. 6

   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.

7. 7

   Cook the soup for 1 minute more and remove from the heat.

8. 8

   Ladle the soup into bowls and garnish with remaining 2 tablespoons of sliced green onions.

9. 9

   Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.