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Post by Tia on Sept 17, 2005 13:02:24 GMT -5
Egg Drop Soup Serves: 4 Calories: 114 Fat: 5.1g Fiber: 1.9g
2 Cans reduced-sodium chicken broth (14.5 oz each) 3 cups water 4 tsp. lower sodium soy sauce 2 tsp grated fresh ginger 8 ounces snow peas, cut into 1/2-inch pieces 1 1/2 cups bean sprouts 3 large eggs, lightly beaten
Additional seasonings: Rice vinegar, sesame oil, and scallions.
In a large saucepan, bring chicken broth, water, soy sauce and ginger to a boil. Add snow peas and bean sprouts. Simmer over medium heat until veggies are tender, 2 to 3 minutes. While stirring slowly in one direction, pour beaten eggs in a steady stream into soup (eggs will feather). Remove from heat. Serve with rice vinegar, sesame oil and scallions as desired.
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