Egg Drop Soup

Directions

1. 1
   In a medium saucepan, bring the stock to a simmer.
2. 2
   Add 6 tablespoons of scallions, the spinach (or arugula), mushrooms, soy sauce and white pepper. Return to a low simmer and cook for 3 minutes.
3. 3
   Stirring with a fork, 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.
4. 4
   Remove saucepan from the heat.
5. 5
   Ladle soup into bowls, garnish with remaining scallions.
6. 6
   Season with salt to taste and serve immediately.
7. 7
   Low Fat, Ready in 15 minutes, recipe by Eggland's Best
8. 8
   80;
9. 9
   1g (7% calories from fat);
10. 10
    14g;
11. 11
    3g;
12. 12
    trace;
13. 13
    58mg;
14. 14
    575mg.