Egg Drop Soup

Ingredients

• 6 cups low-sodium Chicken (or Vegetable) Stock
• 1/2 cup thinly sliced Scallions
• 1/4 cup fresh Baby Spinach or Baby Arugula
• 4 Shitake Mushrooms, stems removed, wiped clean, and thinly sliced
• 1 teaspoon low-sodium Soy Sauce
• 1/8 teaspoon finely ground White Pepper
• 2 Large FARMHOUSE EGGS®, lightly beaten

Preparation

1. In a medium saucepan, bring the stock to a simmer.
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. 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. Remove saucepan from the heat.
5. Ladle soup into bowls, garnish with remaining scallions.
6. Season with salt to taste and serve immediately.