If you’re pinched for time and need a quick meal this soup is perfect for you. It’s super easy and can be altered to include your favorite vegetables or ingredients. I threw this version together with what I found in the fridge.
- 3 eggs
- 2 cups vegetable broth
- 2 cups water
- 2 tbsp gluten-free soy sauce
- 2 tbsp olive oil
- 1 tbsp white vinegar
- 4 green onions
- 5-6 large to medium sized baby bello mushrooms
- about 2 cups fresh spinach
- dash of ground cayenne
- fresh ground pepper to taste
Wash and chop green onions and mushrooms. The mushrooms are more of a julienne slice. I chose baby bellos because they are one of my favorite mushrooms and we had half a cartoon in the fridge. I’ll probably use more mushrooms next time.
Heat olive oil in a medium size stock pot over moderate heat. Add mushrooms and green onions, saute for 2-3 minutes. Next add vegetable broth, water, and soy sauce. This is a good time to also add a dash of cayenne and some fresh ground pepper. Bring soup to a boil.
While waiting for the soup to boil crack eggs into a separate bowl and beat until light and fluffy. You’ll want to beat until the eggs have a lot of bubbles.
After the soup has reached a boil add the 2 cups fresh spinach and stir until slightly wilted. Lower heat to a simmer and slowly add the eggs, stirring the soup the entire time. It can be helpful to have one person stir while the another person slowly pours in the eggs. Wait a minute or two before serving.
(makes 2-4 servings)
I made this today, I cut back on the water and vegetable broth because I was making for one person. Also, I used cabbage, instead of spinach, and I added chopped up white onion to the soup, instead of green onions. This came out great! This is a personal preference, but I enjoy using *prik pon instead of cayenne pepper, it is delicious and easy to make at home.
*Prik Pon is simply dried chili peppers, slightly roasted, and then ground up.