Spinach Egg Drop Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 cups - water4 - Chicken bullion cubes1 cup fresh spinach, stems removed4 shiitake mushrooms, stems removed, wiped clean, & thinly sliced (optional)1 tablespoon soy sauce 1 large eggs, beaten
In a medium saucepan, bring water to a boil. Add 4 bullion cubes & stir till completely disolved.
Add the spinach, mushrooms, & soy sauce. Return to a bare simmer and cook for 3 minutes.
Stirring with a fork or chopstick, gradually add the egg 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 green onions, and serve immediately.
Number of Servings: 6
Recipe submitted by SparkPeople user NATRONA32.
Add the spinach, mushrooms, & soy sauce. Return to a bare simmer and cook for 3 minutes.
Stirring with a fork or chopstick, gradually add the egg 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 green onions, and serve immediately.
Number of Servings: 6
Recipe submitted by SparkPeople user NATRONA32.
Nutritional Info Amount Per Serving
- Calories: 18.3
- Total Fat: 0.9 g
- Cholesterol: 35.4 mg
- Sodium: 702.9 mg
- Total Carbs: 1.2 g
- Dietary Fiber: 0.1 g
- Protein: 1.4 g
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