Ingredients
- 6 cup chicken stock (one container of reduced sodium/ one container of regular)
- 1/2 cup thinly sliced green onions
- 1/4 cup chiffonade spinach leaves
- 1 teaspoon garlic powder
- 1 teaspoon ginger
- 4 mushrooms, stems removed, wiped clean, and thinly sliced
- 1 tablespoon corn starch
- 2 tablespoons of chicken stock
- 1 teaspoon soy sauce
- Pinch finely ground white pepper
- 3 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, ginger and garlic powder. Return to a simmer and cook for 3 minutes. In a small bowl mix together cornstarch and 2 TBL of chicken stock. Pour into broth. With a whisk, 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 heat. Ladle into bowl. Top with green onions and enjoy!
**TRICK: If you want it to be yellow (like the restaurant version), simply add a few drops of yellow food coloring until you reach your desired color:)
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