Spicy Egg Drop Soup

Instructions

1. 1

   In a large pot, bring 5 cups of low-sodium chicken broth to a gentle boil over medium heat.

2. 2

   Add the sliced mushrooms and chopped spinach to the broth. Simmer for 3-4 minutes until the vegetables are tender.

3. 3

   Stir in the soy sauce, red chilly sauce, green chilli sauce, and ketchup. Mix well to combine all the flavors.

4. 4

   In a small bowl, dissolve 1 tablespoon of cornstarch in 2 tablespoons of water to make a slurry. Slowly pour the slurry into the simmering soup, stirring constantly to thicken slightly.

5. 5

   Season the soup with black pepper and salt. Adjust seasoning to taste.

6. 6

   In a separate bowl, beat the 6 large eggs thoroughly.

7. 7

   Reduce the heat to low. Slowly drizzle the beaten eggs into the soup in a thin stream while gently stirring the soup in one direction to create egg ribbons.

8. 8

   Let the soup cook for another 1-2 minutes until the eggs are set.

9. 9

   Serve hot, garnished with extra green onions or chili if desired.