Simple Egg Drop Soup

A whole beaten egg forms much better threads
than egg substitute in this soup.

Makes 6 servings

6 cups cold water
2 tbsp cornstarch
1 tbsp fresh or instant low-sodium miso (see Miso)
8 ozs firm low-fat tofu, cut into 1/2-inch cubes
1 egg, well beaten
1 tsp sesame oil
2 green onions, minced
2 sprigs fresh cilantro, minced

In a large pot, bring the water to a boil. Dissolve the cornstarch in a little water,
then add it to the pot along with the miso. (if using fresh miso, dilute it in a
little water before adding it to the pot.) Add the tofu and bring to a
second boil. Slowly pour in the beaten egg, while stirring the soup in one
direction with a chopstick or fork so the egg cooks into threads. Remove
from the heat. Stir in the sesame oil. Garnish with green onions
and cilantro and serve.

POINTS:  1 (1.5)

PER SERVING:  52 Calories, 2 g Total Fat,
173 mg Sodium, 3.6 g Total Carbohydrate,
0 g Dietary Fiber, 4.3 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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