Looking for something simple, clean, and filling to make? Try making a homemade Egg Drop Soup. In this recipe, I’ve added Shiitake mushrooms and spinach for added nutritional benefit. It has a little kick with ginger and pepper and I used my Kitchen Scrap Stock as the base! Super easy, nourishing, and makes a big batch!
Shiitake and Spinach Egg Drop Soup
Equipment
- Stock Pot
Ingredients
- 10 cups homemade stock See recipe link above
- 1 tsp iodized salt
- 1/4 tsp cracked black pepper
- 1/2 tsp ground ginger or freshly minced
- 2 tbsp arrowroot
- 2 tbsp water to mix with arrowroot
- 2 tbsp liquid aminos (soy sauce substitute)
- 6-8 ounces Shiitake mushrooms
- 1 ½ cup spinach
- 4 eggs beaten use pastured eggs
- 2 tbsp chives, finely chopped optional, to garnish
Instructions
- Heat stock in a large stock pot over medium-high heat.
- Add salt, pepper, ginger, and liquid aminos.
- Mix arrowroot with water in a small bowl. Once dissolved, add into the stock pot. Stir everything together.
- Whisk eggs in a small bowl and set aside.
- Slice Shiitake mushrooms. Add into the stock pot along with spinach. Stir all ingredients.
- Once the pot starts to boil, turn down to simmer.
- Add whisked eggs while stirring the pot with a ladle or spoon in one circular direction. Eggs will naturally disperse and separate.
- Place a lid on the pot and let it simmer further or serve. Optionally garnish with finely chopped chives.
