Egg Drop Soup
When you drizzle lightly beaten eggs into hot broth,
thin wisps of egg - "egg drops" - form.
5 dried Chinese black mushrooms caps
(see Dried Black Mushroom Caps)
5 cups low-sodium chicken broth
16 scallions, minced
2 tbsp minced peeled ginger root (see Ginger Root)
2 tbsp rice vinegar (see Rice Vinegar)
2 tbsp reduced-sodium soy sauce
4 garlic cloves, minced
3 egg whites
1 egg
1 tbsp cornstarch, dissolved in 2 tbsp water
In a small saucepan, bring 1 cup water to a boil. Add the mushrooms; cover
and remove from heat. Let stand until softened, about 20 minutes. Drain the
mushrooms, reserving the liquid. Strain the soaking liquid through a
cheesecloth-lined strainer. In a medium saucepan, bring the broth, scallions,
the mushrooms and the soaking liquid, the ginger, vinegar, soy sauce and garlic
to a boil. Reduce the heat and simmer, covered, until the flavors are blended,
about 20 minutes. In a small bowl, whisk the egg whites, egg and 1 tbsp water
until smooth. Increase the heat and return the soup to a boil. Stir in the
dissolved cornstarch and cook, stirring constantly, until slightly thickened,
about 1 minute. Stir in the egg mixture and cook,
stirring constantly, about 1 minute longer.
POINTS: 3 (2.5)
PER SERVING: 100 Calories/4 g Fat/1 g Saturated Fat
507 mg Sodium/11 g Carbohydrate/1 g Dietary Fiber/10 g Protein
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
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