Chinese Vegetable Egg Drop Soup |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Light and easy Asian flavor...perfect with Ginger Beef Stir Fry. Ingredients:
3 dried shiitake mushrooms, soaked in hot water to soften ounce |
2 egg whites |
1 egg |
6 cups defatted chicken broth or vegetable broth |
1 10oz package spinach, stems removed, washed and drained (or substitute frozen leaf spinach, thawed and drained) |
1 7.25 oz package udon noodles, cooked, or 1/2 pound spaghetti, cooked and drained |
1 to 2 teaspoons reduced-sodium soy sauce or to taste |
1 teaspoon chinese chinkiang vinegar (or balsamic vinegar) or to taste |
tabasco, to taste |
1/2 lb firm chinese-style tofu cut into small cubes |
freshly ground white pepper to taste |
Directions:
1. Drain the mushrooms, remove and discard the stems, cut them into small pieces, and set aside.
2. In a large nonreactive saucepan, bring the broth to a boil; add the spinach and cook until just wilted, stirring often. Add the mushrooms and noodles and cook just to heat through.
3. Season the soup with soy, vinegar, and Tabasco. Add the tofu and pepper and stir just to heat through.
4. Scramble the egg whites and egg together and while the soup is simmering, stir it with a fork in one hand and gradually pour the egg mixture into the soup in a stream, scrambling constantly.
5. Serve the soup immediately. Serves 8.
6. Based on individual serving.
7. Calories: 170
8. Total Fat: 3 g
9. Carbohydrates: 26 g
10. Protein: 10 g
11. Source: Entertaining Light and Easy by Laurie Burrows Grad
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