{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Egg Ribbon Soup with Mushrooms and Spinach",
 "description": "A quick winter lunch of seasoned chicken broth with soft mushrooms, whisked egg ribbons and spinach that wilts in the bowl; two whole eggs and two whites feed four, and the salt is measured.",
 "recipeCategory": [
  "Lunch"
 ],
 "recipeYield": "4 servings",
 "totalTime": "PT25M",
 "recipeIngredient": [
  "6 cups (1,440 g) low-sodium chicken broth",
  "1½ cups (105 g) sliced white mushrooms",
  "2 tsp (4 g) grated fresh ginger",
  "½ tsp garlic powder (1.55 g)",
  "1 tbsp (14.2 g) low-sodium soy sauce",
  "½ tsp salt (3 g)",
  "1½ tbsp (12 g) cornstarch",
  "¼ cup water, to stir with the cornstarch",
  "2 large eggs (100 g)",
  "2 large egg whites (66 g)",
  "¼ tsp ground white pepper (0.6 g)",
  "½ tsp (2.25 g) toasted sesame oil",
  "3 cups (90 g) packed baby spinach, to set in the bowls",
  "4 tbsp (24 g) chopped scallion, to finish"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Pour the broth into a 3-quart pot. Add the mushrooms, ginger and garlic powder. Cover and bring to a simmer over medium heat, then simmer, covered, 10 minutes, until the mushrooms are soft. (Sea level would take about 8; the extra time is the house's allowance for water that boils at about 203 °F here.)"
  },
  {
   "@type": "HowToStep",
   "text": "While it simmers, whisk the cornstarch smooth in ¼ cup cold water. In a second bowl, beat the eggs and egg whites until no streaks of white remain; a spouted measuring cup pours best."
  },
  {
   "@type": "HowToStep",
   "text": "Divide the spinach among four bowls and set them near the stove."
  },
  {
   "@type": "HowToStep",
   "text": "Stir the soy sauce, salt and white pepper into the pot. Whisk the cornstarch again, since it settles, and stir it in. Simmer 1 minute, stirring, until the broth turns glossy and slightly thick."
  },
  {
   "@type": "HowToStep",
   "text": "Take the pot off the heat. Stir the broth in one direction so it swirls, and pour the beaten egg in a thin stream, as slowly as you can. Cover the pot and leave it off the heat 1 minute so the ribbons set, then stir once, gently, to break them up."
  },
  {
   "@type": "HowToStep",
   "text": "Check that the soup reads at least 160 °F in the middle and that the egg is firm, with no clear liquid egg. If not, return the pot to low heat for 1 minute without boiling hard."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the sesame oil. Ladle the soup over the spinach, which wilts in the bowl, and scatter the scallion on top. Serve at once."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 4",
  "calories": "136 kcal",
  "proteinContent": "14.1 g",
  "carbohydrateContent": "10.2 g",
  "fatContent": "5.3 g",
  "saturatedFatContent": "1.5 g",
  "sugarContent": "at least 1.5 g (1 row carries no value)",
  "sodiumContent": "610 mg",
  "fiberContent": "1.1 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/egg-drop-soup.jpg",
 "imageAlt": "Gingery clear broth with sliced white mushrooms and ribbons of egg, over wilted baby spinach, chopped scallion scattered on top, in a bowl",
 "url": "https://asharedpalate.com/egg-drop-soup"
}