Egg Drop Soup

Egg Drop Soup

The Chinese New Year is officially here and this Egg Drop Soup in a great way to experience the Chinese culture at home! Thanks Born Free for the recipe! 

Serves: 6
Prep time: 10 min
Cook time: 10 min
Total time: 20 min


  • 6 cups low-sodium chicken or vegetable stock
  • 1/2 cup thinly sliced scallions
  • 1/4 cup fresh baby spinach or baby arugula
  • 4 shitake mushrooms, stems removed, wiped clean, and thinly sliced
  • 1 teaspoon low-sodium soy sauce
  • 1/8 teaspoon finely ground white pepper
  • 2 Braswell Family Farms eggs, lightly beaten


  1. In a medium saucepan, bring the stock to a simmer.
  2. Add 6 tablespoons of scallions, the spinach (or arugula), mushrooms, soy sauce and white pepper. Return to a low simmer and cook for 3 minutes.
  3. Stirring with a fork, 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.
  4. Remove saucepan from the heat.
  5. Ladle soup into bowls, garnish with remaining scallions.
  6. Season with salt to taste and serve immediately.