IN THIS RECIPE

WHAT YOU NEED:

• 2 ½ cups Water
• 1 pkg. Sun-Bird® Egg Drop Soup Mix 
• 1 Small yellow squash, thinly sliced
• 3 White button mushrooms, thinly slice
• 1 Small carrot, cut into ⅛-inch matchsticks, or thinly sliced
• 1 cup Spinach
• 1 Egg, well beaten
• 1 Green onion, thinly sliced
• 1/8 tsp. Crushed red pepper flakes

PREPARATIONS:

• Combine water and Sun-bird® Egg Drop Soup Mix in a medium saucepan. Bring to a boil over medium high heat, stirring occasionally.
• Stir in the squash and mushrooms and cook for 3 minutes. Add the carrot and spinach and cook until vegetables are tender, about 1-2 minutes.
• Gradually add the egg, stirring in one direction. Remove from heat and top with the green onions and crushed red pepper flakes. Serve and enjoy.