Substituting egg whites for whole eggs reduces the fat content in this nourishing soup. Serves 3 - 4.
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients:
- 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
Preparation:
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.
Nutritional Breakdown - based on 3 servings
Each serving contains: Calories 71, 2 g Total Fat, 1 g Saturated Fat, 3 g Carbohydrates, 8 g Protein, 0 mg Cholesterol
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.
Nutritional Breakdown - based on 3 servings
Each serving contains: Calories 71, 2 g Total Fat, 1 g Saturated Fat, 3 g Carbohydrates, 8 g Protein, 0 mg Cholesterol
