Ingredients Jump to Instructions ↓

  1. 6 cups chicken stock

  2. 1/2 cup thinly sliced green onions

  3. 1/4 cup chiffonade spinach leaves

  4. 4 shiitake mushrooms, stems removed, wiped clean, and thinly sliced

  5. 1 teaspoon soy sauce Pinch finely ground white pepper

  6. 2 large eggs, lightly beaten What's Next: In a medium saucepan, bring the stock to a simmer. Add

  7. 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,

  8. 1 minute. Remove from the heat. Ladle into bowls, garnish with the remaining

  9. 2 tablespoons of green onions, and serve immediately. Eat well & Laugh often! Tweet

Instructions Jump to Ingredients ↑

  1. Well folks, it’s another month & another daily special. After conferring with the hubby, we thought a Soup of the Day would be just what the season ordered. This month we will feature soup recipes from gazpacho


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