Egg Drop Soup with Fresh Spinach

Name: Egg Drop Soup with Fresh Spinach
Yield: 4 servings
Ingredients: 1 2 cups reduced-sodium chicken broth; 1 3 ounces baby spinach, thinly sliced; 1 3 scallions, thinly sliced on the diagonal; 1 4 ounces shiitake mushrooms, stemmed, wiped clean, and thinly sliced; 1 1 teaspoon reduced-sodium soy sauce; 1 2 egg whites, lightly beaten; 1 Asian sesame oil; 1 8 brown rice crackers

From the kitchen of Carly

Silky egg ribbons float through a umami-rich broth loaded with tender mushrooms and wilted spinach. Quick, light, and deeply satisfying, this soup comes together in minutes and delivers the kind of comforting warmth you crave without the heavy feeling after.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 cups reduced-sodium chicken broth
13 ounces baby spinach, thinly sliced
13 scallions, thinly sliced on the diagonal
14 ounces shiitake mushrooms, stemmed, wiped clean, and thinly sliced
11 teaspoon reduced-sodium soy sauce
12 egg whites, lightly beaten
1Asian sesame oil
18 brown rice crackers

Instructions

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.
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.