Egg Drop Soup with Fresh Spinach
A light and nourishing Asian-inspired soup featuring delicate egg ribbons, fresh spinach, and shiitake mushrooms in a savory chicken broth, garnished with sesame oil and served with brown rice crackers.
2 servings
7 min
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Ingredients
- •2 cups reduced-sodium chicken broth
- •3 ounces baby spinach, thinly sliced
- •3 whole scallions, thinly sliced on the diagonal
- •4 ounces shiitake mushrooms, stemmed, wiped clean, and thinly sliced
- •1 teaspoon reduced-sodium soy sauce
- •2 whole egg whites, lightly beaten
- •½ teaspoon Asian sesame oil
- •8 whole brown rice crackers
Cooking Instructions
- 1.
In a medium saucepan over high heat, bring the chicken broth and 2 cups water to a simmer. Add the spinach, scallions, mushrooms, and soy sauce; cook for 1 minute, stirring.
5 min
- 2.
Very slowly pour the egg whites into the pot; immediately turn off the heat. Use a fork to stir the egg whites in a clockwise direction to make thin ribbons in the broth. Ladle into 2 bowls and garnish each with a drop of sesame oil. Serve with the crackers.
2 min
