Vegetarian Egg Flower Soup

Jun 1, 2011 | Organic Meals


  • 6 cups low-sodium Chicken (or Vegetable Stock)
  • 1/2 cup thinly sliced Scallions
  • 1/4 cup fresh Baby Spinach or Baby Arugula
  • 4 Shitake Mushrooms, stems removed, wiped clean, and thinly sliced
  • 1 teaspoon low-sodium Soy Sauce
  • 1/8 teaspoon finely ground White Pepper
  • 2 Large Wilcox Organic Eggs, lightly beaten


  • In a medium saucepan, bring the stock to a simmer.
  • Add 6 tablespoons of scallions, the spinach (or arugula), mushrooms, soy sauce and white pepper
  • Return to a low simmer and cook for 3 minutes.
  • Stirring with a fork, gradually add the eggs in a slow steady stream. Cook until the eggs are set, stirring to create shreds or ribbons of the eggs, 1 minute.
  • Remove saucepan from the heat.
  • Ladle soup into bowls, garnish with remaining scallions.
  • Season with salt to taste and serve immediately.