The simplicity and delicious flavor of this soup is what makes it a Chinese classic.
Makes 4 appetizer servings (about 3-1/2 cups)
|2||cans (14-1/2 ounces each) fat-free reduced-sodium chicken broth|
|1||tablespoon reduced-sodium soy sauce|
|1/2||cup cholesterol-free egg substitute|
|1/4||cup thinly sliced green onions|
- Bring broth to a boil over high heat in large saucepan; reduce heat and simmer.
- Blend soy sauce and cornstarch in cup until smooth; stir into broth. Cook and stir 2 minutes or until soup boils and thickens slightly.
- Stirring constantly in one direction, slowly pour egg substitute in thin stream into soup.
- Ladle into soup bowls. Sprinkle with onions.
|Serving Size:||about 3/4 cup soup|
|Saturated Fat||<1 g|
|Total Fat||<1 g|
|Calories from Fat||7 %|
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