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  • 3 cups low-sodium chicken broth
  • 1/4 cup thinly sliced green onions
  • 1 cup baby spinach, washed
  • 1/2 cup shiitake mushrooms, sliced
  • 1/2 tsp low-sodium soy sauce
  • 2 eggs


  1. Bring broth to a simmer in a saucepan over medium heat.
  2. Add green onions, spinach, mushrooms, and soy sauce. Simmer for four to five minutes.
  3. Gradually add eggs in a slow and steady stream, stirring soup with a fork to create shreds or ribbons. Cook until eggs are set, about one minute.
  4. Serve immediately.
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