Egg Drop Soup - Low Fat
Substituting egg whites for whole eggs reduces the fat content in this nourishing soup.
4 cups chicken broth or stock
2 egg whites, lightly beaten
1/2 teaspoon sugar
Salt, to taste
2 teaspoons Chinese rice wine or dry sherry, optional
2 green onions, (spring onions, scallions) green parts only, thinly sliced into small rounds
In a wok or saucepan, bring the 4 cups of chicken broth to a boil.
Add the sugar, salt, and the rice wine or dry sherry if using. Cook for about another minute.
Remove from the heat. Gradually stir in the egg white, stirring in one direction only. (Chopsticks are ideal for this if you have them).
Garnish with the green onion and serve.
Yield: 3-4 Servings
Each serving contains: Calories 71, 2 g Total Fat, 1 g Saturated Fat, 3 g Carbohydrates, 8 g Protein, 0 mg Cholesterol