Egg Drop Soup
6 cups chicken stock
1/2 cup thinly sliced green onions
1/4 cup chiffonade spinach leaves (roll up leaves and cut in thin strips)
4 shiitake mushrooms, stems removed, wiped clean, and thinly sliced
1 tsp. soy sauce
Pinch finely ground white pepper
2 large eggs, lightly beaten
In a medium saucepan, bring the stock to a simmer. Add 6 tbsp. of the green onions, the spinach, mushrooms, soy and white pepper. Return to a bare simmer and cook for 3 minutes.
Stirring with a fork or chopstick, gradually add the eggs in a slow steady stream. Cook until the eggs are set, stirring to create shreds or ribbons of the eggs, 1 minute.
Remove from heat. Ladle into bowls, garnish with the remaining 2 tbsp. of green onions, and serve immediately.
YIELD: 4 – 6 servings
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