Vegetarian Egg Drop Soup

Last night, Ryan and I made delicious vegetarian egg drop soup. It was so yummy!!! Ryan found the recipe on the Food Network website and we used vegetable stock instead of chicken stock. We also left out the spinach and mushrooms because we couldn't find any fresh at the store. It didn't seem like we were missing anything, though. It didn't seem to need any more flavor.

We made two separate recipes, one with chicken stock for Ryan and one with vegetable stock for me. It was so quick and easy! We even had time to make rice and two different servings of vegetable stir-fry (one with meat, of course!). Anyway, this recipe was so easy and cheap that I thought we should share it.


Cook Time - 4 min
Yields 4 to 6 servings


Ingredients

* 6 cups chicken stock [We used 4 cups vegetable stock and it was plenty for two people]
* 1/2 cup thinly sliced green onions
* 1/4 cup chiffonade spinach leaves [left out of recipe]
* 4 shiitake mushrooms, stems removed, wiped clean, and thinly sliced [left out of recipe]
* 1 teaspoon soy sauce
* Pinch finely ground white pepper
* 2 large eggs, lightly beaten

Directions

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.

Remove from the heat. Ladle into bowls, garnish with the remaining 2 tablespoons of green onions, and serve immediately.


Original recipe here.

It's so hard to eat out at restaurants when you're pretty much allergic to everything... We've been trying to eat at home as much as possible, it's way less stressful. Here's to dining in! :)

Happy cooking!
Kelli