About the Recipe
Egg Drop soup can be made in big batches and warmed up for later meals
6 Egg Whites
1/8 tsp ground ginger
1/4 cup green onions chopped
1/2 tsp salt
1/4 tsp black pepper
1 tsp aminos
4 cups chicken broth
1/2 cup Shiitake mushrooms diced
Add the mushrooms to a large saucepan with 1/8 cup of chicken broth. Sauté over medium heat until all the juice has evaporated then continue with the recipe as written.
Pour chicken broth into a medium pot.
Add the salt, black pepper, aminos and ginger to the broth.
Bring to a boil. Meanwhile, in a separate bowl, whisk the egg and egg whites.
Pour eggs into the boiling broth a little at a time. The eggs should cook immediately and turn into strands of cooked egg.
Add green onion and serve.