Easy Egg Drop Soup

🧂 Ingredients

• 3 cups mushrooms (sliced, (8 oz, 225g) $1.88)
• 3 green onions (sliced, $0.36)
• 1 Tbsp fresh ginger (grated, $0.48)
• 1 Tbsp cooking oil ($0.04)
• 4 cups chicken broth (32 oz., $0.37*)
• 2 cups water (16 oz., $0.00)
• 1 Tbsp soy sauce ($0.05)
• 1 Tbsp cornstarch ($0.06)
• 2 large eggs ($0.82)
• 2 cups fresh baby spinach (optional, (60g) $0.55)

👨‍🍳 Instructions

1. 1

   Gather all of your ingredients.

2. 2

   Wash and slice the mushrooms. Thinly slice the green onions. Use a vegetable peeler or the side of a spoon to scrape the skin from the ginger, then use a cheese grater to grate about 1 Tbsp.

3. 3

   Add the mushrooms, green onions, and ginger to a large soup pot along with 1 Tbsp cooking oil. Sauté the vegetables over medium heat or just until the mushrooms begin to soften.

4. 4

   Add 4 cups chicken broth, 2 cups water, and 1 Tbsp soy sauce to the pot. In a small bowl stir together 1 Tbsp cornstarch with 1 Tbsp water until the cornstarch is completely dissolved. Pour the cornstarch slurry into the soup pot and stir to combine.

5. 5

   Bring the soup up to a boil over medium-high heat. While waiting for the soup to boil, whisk two eggs in a bowl.

6. 6

   Once the soup is boiling, turn the heat down to low and wait until the soup stops boiling. Use a large wooden spoon to stir the pot and make the broth swirl in one direction. While the soup is swirling, slowly pour the whisked eggs into the soup in a thin stream.** Let the eggs sit in the hot liquid, undisturbed, for 1-2 minutes to fully set.

7. 7

   Finally, add the fresh spinach to the pot and stir until it has wilted. Taste and adjust the salt by adding more soy sauce, if needed. Serve hot.