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Egg Drop Soup - Delicious and Low Calorie!! (High Sodium Though!)

Friday, November 23, 2012

I MUST share this recipe. I had it today with my protein shake after my strength training workout. The protein shake has a lot of calories, so I can't really drink that AND eat a full lunch on a calorie restricted diet. This recipe made soup that tasted like it came straight from the Chinese restaurant. It's so easy to make, I'll never buy it again!!

Ingredients:
4.5 cups chicken broth (divided - set .5 cup aside)
1/8 tsp ground ginger
1/4 cup minced onion (minced very small)
2-3 tbsp chives (I used dried)
1/8 tsp salt
2 tbsp cornstarch
2 eggs
1 egg yolk

1. Put .5 cp of chicken broth aside. Pour the rest of the broth in a large saucepan (3 qt is good). Stir in salt, ginger, onion, and chives. Bring to a boil.
2. In a small bowl, mix the .5 cup chicken broth with the cornstarch until smooth. Set aside.
3. In a small bowl, whisk the eggs and egg yolk together using a fork. Set aside.
4. Add cornstarch mixture to boiling broth, stirring constantly until it is at a boil again. The soup will begin to thicken. After it begins to thicken, remove the saucepan from the burner.
5. Using a wooden spoon, stir the broth mixture and slowly pour in the eggs. Eggs will cook instantly.
6. Serve!

Makes 4 servings, however, I eat it as two servings.

When divided into 4 servings:
81 calories
4 grams fat
166 grams cholesterol
1000 grams sodium
4 grams protein
7 grams carbs
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