Egg Drop Soup
by the Editors of Easy Home Cooking Magazine
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Egg Drop Soup
Yield: Makes 4 appetizer servings (about 3-1/2 cups)
The simplicity and delicious flavor of this soup is what makes it a Chinese classic.
Ingredients:
2
cans (14-1/2 ounces each) fat-free reduced-sodium chicken broth
1
tablespoon reduced-sodium soy sauce
2
teaspoons cornstarch
1/2
cup cholesterol-free egg substitute
1/4
cup thinly sliced green onions
Preparation:
1.
Bring broth to a boil over high heat in large saucepan; reduce heat and simmer.
2.
Blend soy sauce and cornstarch in cup until smooth; stir into broth. Cook and stir 2 minutes or until soup boils and thickens slightly.
3.
Stirring constantly in one direction, slowly pour egg substitute in thin stream into soup.
4.
Ladle into soup bowls. Sprinkle with onions.
Nutritional Information:
| Serving Size: about 3/4 cup soup | |
| Fiber | <1 g |
| Carbohydrate | 3 g |
| Saturated Fat | <1 g |
| Total Fat | <1 g |
| Calories from Fat | 7 % |
| Calories | 45 |
| Protein | 7 g |
| Sodium | 243 mg |
Dietary Exchange:
| Meat | 1 |
This recipe appears in: Chinese