Ingredients Jump to Instructions ↓

  1. 6 cups chicken stock

  2. 1/2 cup thinly sliced green onion s

  3. 1/4 cup chiffonade spinach leaves

  4. 4 shiitake mushroom s, stems removed, wiped clean, and thinly sliced

  5. 1 teaspoon soy sauce

  6. Pinch finely ground white pepper

  7. 2 large egg s, lightly beaten

Instructions Jump to Ingredients ↑

  1. 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.

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


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