Friday, May 31, 2013

Egg Drop Soup

This recipe is adapted from an Emeril Lagasse recipe.  I love to serve it with a good stir fry or other Chinese-inspired dish.  It is a very light and great start to any meal.  It only takes about 10 minutes to make.  Hope you like it!

Egg Drop Soup
(serves 4)

2 eggs, lightly beaten
1 tsp. Bragg's liquid aminos (or low sodium soy sauce)
5 mushrooms, sliced
1/4 c. spinach, thinly sliced
3 c. chicken broth
Black pepper, to taste
3 Tbsp chopped green onions
Fried wonton noodles/wrappers (optional)

1. Add chicken stock to a medium-sized saucepan.  Heat to about medium-high heat, or a light boil. 

2. Once it begins simmering, add in green onions, spinach, mushrooms, soy sauce, and pepper.  Continue to simmer for about 5 minutes.

3. Lightly beat the 2 eggs in a small bowl.  While stirring the soup in a circular motion, slowly add in the eggs to create small cooked egg shreds or ribbons.  

4. Continue to stir for a minute or two in a circular motion until eggs are cooked through.  That's it! Enjoy :) We love the little chips they serve at the chinese restaurant with this, they are fried wonton noodles/wrappers.  You can find them at some grocery stores in the international section or you could take a stab at making your own!  Serve the soup with some if you desire, but not necessary!

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