Chinese-style Tuna Soup - 3g Carbs, 1g Fiber
From: Lowcarbezine@holdthetoast.com
1 quart chicken broth
1 tsp grated ginger root
2 tsp soy sauce
2 eggs
1 1/2 cups chopped fresh spinach
6 oz canned tuna in water
2 scallions, sliced thin
In a big saucepan, combine the chicken broth with the ginger and
soy sauce. Put it over medium-high heat, and bring it to a boil,
then turn the burner down till the broth is just simmering.
While the broth is heating, break the eggs into a little glass
measuring cup, or another container with a pouring lip. Beat 'em
up with a fork. When your soup is simmering, pour 1/3 of the egg
into the soup, wait just one or two seconds, then stir with a fork,
drawing out the egg into strands. Repeat with the rest of the egg,
in 2-3 more additions.
When you're done adding the egg, add the spinach and tuna. Heat
through and serve with scallions on top.
Servings: 3
Nutrition per Serving:
170 Calories, 5g Fat, 25g Protein, 3g Carbs, 1g Fiber, 2g usable carbs
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