Egg White Drop Soup with Mushrooms & Spinach - Meal 2 Option

A light, protein-packed twist on the classic egg drop soup. The egg whites create silky ribbons in the broth, while mushrooms, spinach, and ginger bring depth and freshness. Paired with a side of fluffy white rice, it’s a wholesome and comforting meal.

Note: This is geared around a daily 1,200 calorie goal. Please see my meal plan how-to for more information!

Ingredients (Serves 1–2)

• 3 cups chicken or vegetable broth

• 1.5 cups egg whites, whisked until slightly frothy

• ½ cup mushrooms, thinly sliced

• 1 cup fresh spinach

• 1–2 scallions, chopped (green parts for garnish)

• 1 teaspoon fresh ginger, grated (or ½ tsp ground)

• 1 clove garlic, minced (or ½ tsp garlic powder)

• ½ teaspoon black pepper (to taste)

• 1 cup cooked white rice, served on the side

Instructions

1. Simmer broth: In a pot, bring the broth to a gentle boil. Stir in ginger, garlic, and mushrooms. Cook for 3–4 minutes until mushrooms soften.

2. Add spinach: Stir in spinach and cook just until wilted.

3. Make the egg ribbons: Lower the heat to a gentle simmer. Slowly drizzle in the whisked egg whites while stirring the soup in one direction to create silky strands.

4. Season: Add black pepper to taste. Adjust salt if needed.

5. Serve: Ladle the soup into bowls, garnish with scallions, and enjoy with a side of hot white rice.

Meal Prep Tip

• Make ahead: Soup can be stored in the fridge for 2–3 days. Reheat gently (avoid boiling, as it may toughen the egg whites).

• Rice prep: Cook rice in bulk and portion into containers for easy pairing.

• Variations: Add a splash of soy sauce for depth, or red chili flakes for heat.