Egg Drop Soup

Egg Drop Soup

Recipe makes 4 to 6 servings

Adapted from Emeril Lagasse

What you need:

6 cups reduced-sodium chicken broth

6 to 8 large spinach leaves

1/2 cup diagonally sliced green onions

4 dried shiitake mushrooms

1 teaspoon low salt shoyu

Pinch of ground pepper

2 large eggs, lightly beaten

What to do:

1. Boil chicken broth in a medium pot
2. Cut spinach leaves into bite-sized pieces
3. Add spinach, 6 tablespoons green onions, mushrooms, shoyu, and pepper to broth
4. Bring broth to simmer and add eggs in a slow and steady stream while stirring the broth
5. Cook soup for 1 more minute and remove from heat
6. Add leftover green onions on top of soup and enjoy!