Spinach Egg Drop Soup
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Spinach Egg Drop Soup calories by ingredient
Introduction
"Stole" this from Emeril, modified it to fit what I had in my kitchen & it turned out YUMMY! Use low sodium alternatives whenever possible "Stole" this from Emeril, modified it to fit what I had in my kitchen & it turned out YUMMY! Use low sodium alternatives whenever possibleNumber of Servings: 6
Ingredients
-
6 cups - water
4 - Chicken bullion cubes
1 cup fresh spinach, stems removed
4 shiitake mushrooms, stems removed, wiped clean, & thinly sliced (optional)
1 tablespoon soy sauce
1 large eggs, beaten
Directions
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.