Egg Drop Soup (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 4 Minutes |
Ready In: 14 Minutes Servings: 4 |
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Ingredients:
6 cups chicken stock |
1/2 cup thinly sliced green onions |
1/4 cup chiffonade spinach leaves |
4 shiitake mushrooms, stems removed, wiped clean, and thinly sliced |
1 teaspoon soy sauce |
pinch finely ground white pepper |
2 large eggs, lightly beaten |
Directions:
1. In a medium saucepan, bring the stock to a simmer. Add 6 tablespoons 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.
2. Remove from the heat. Ladle into bowls, garnish with the remaining 2 tablespoons of green onions, and serve immediately.
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