Egg Drop Soup (China) (Emeril Lagasse) |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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Ingredients:
6 cups reduced-sodium chicken broth |
6 to 8 large spinach leaves |
1/2 cup diagonally sliced green onions (about 4 small), divided |
4 shiitake mushrooms, stems removed, wiped clean, and thinly sliced |
1 teaspoon soy sauce |
pinch ground white pepper |
2 large eggs, lightly beaten |
Directions:
1. In a medium saucepan or stockpot, bring the chicken broth to a simmer. Stack the spinach leaves on top of each other, and roll them up tightly. Thinly slice into ribbon-like strips. Add the spinach, 6 tablespoons of the sliced green onions, the mushrooms, soy sauce, and white pepper to the broth. When the broth begins to simmer again, gradually add the beaten eggs in a slow and steady stream. Use a fork or a chopstick to create shreds or ribbons with the eggs as they are stirred into the broth-this will shred the eggs into ribbons as they cook. Cook the soup for 1 minute more and remove from the heat. Ladle the soup into bowls and garnish with remaining 2 tablespoons of sliced green onions. Serve hot.
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