Egg Drop Soup - 4g Carbs, Trace Fiber
From: www.egglandsbest.com
Quick soup that takes only minutes from start to finish.
Low Fat
Ready in 15 minutes
6 cups low-sodium Chicken OR Vegetable Stock
1/2 cup thinly sliced Scallions
1/4 cup fresh Baby Spinach or Baby Arugula
4 Shitake Mushrooms, stems removed, wiped clean, and thinly sliced
1 tsp low-sodium Soy Sauce
1/8 tsp finely ground White Pepper
2 Large Eggland's Best eggs, lightly beaten
In a medium saucepan, bring the stock to a simmer.
Add 6 tablespoons of scallions, the spinach (or arugula), mushrooms,
soy sauce and white pepper. Return to a low simmer and cook for 3 minutes.
Stirring with a fork, gradually add the eggs in a slow steady stream.
Cook until the eggs are set, stirring to create shreds or ribbons of
the eggs, 1 minute.
Remove saucepan from the heat.
Ladle soup into bowls, garnish with remaining scallions.
Season with salt to taste and serve immediately.
Servings: 6
Nutrition per Serving:
84 Calories, 1g Fat, 16% calories from fat, 14g Protein,
4g Carbs, Trace Dietary Fiber, 58mg Cholesterol, 574mg Sodium
