Chinese Egg Drop Soup with Spinach and Mushrooms
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Chinese · 25 min · gluten-free, dairy-free, keto, low-carb
149 cal
9g protein
8g carbs
9g fat
per serving · estimated
Ingredients
- 2 large Eggs
- 1 cup Fresh spinach
- 1/2 cup Mushrooms (shiitake or button)
- 2 cups Chicken broth (unsalted)
- 1 inch piece Ginger (fresh)
- 1 clove Garlic
- 1/2 tsp Sesame oil
- 1 stalks Green onions
- to taste Salt
- to taste Pepper
Method (tap to check — screen stays awake)
- Prepare the ingredients: wash spinach and mushrooms; thinly slice mushrooms and chop green onions; grate ginger and mince garlic.
- In a pot, bring chicken broth to a gentle simmer over medium heat.
- Add ginger and garlic to the broth; cook for 2-3 minutes until fragrant.
- Add sliced mushrooms to the broth and cook for 3-4 minutes until tender.
- Stir in the spinach and cook for another 1-2 minutes until wilted.
- In a small bowl, beat the eggs lightly. Slowly drizzle the eggs into the simmering soup while gently stirring to create egg ribbons.
- Add sesame oil, salt, and pepper to taste. Remove from heat.
- Garnish with chopped green onions before serving.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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