6 cups (1.5 L) low-sodium chicken or vegetable stock
6 shiitake mushrooms, stems removed, thinly sliced
1 tbsp (15 mL) low-sodium soy sauce
Dash of finely ground white pepper
½ cup (125 mL) thinly sliced green onions
3 eggs, lightly beaten
½ cup (125 mL) fresh baby spinach
In a medium saucepan, bring the stock to a simmer. Add mushrooms, soy sauce, white pepper and half of the green onions. Return to a low simmer and cook for 3 minutes. Stirring with a fork, gradually add the eggs in a slow, steady stream. Add the spinach. Cook until the eggs are set, stirring to create shreds or ribbons of the eggs for about 1 minute. Remove saucepan from heat. Ladle soup into bowls and garnish with remaining onions. Serve immediately.
Makes 8 servings.
Fat: 3.5 g
Sodium: 510.7 mg
Carbohydrate: 65.6 g
Fibre: 10.2 g
Protein: 13.5 g