Egg Drop Soup with Fresh Spinach |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Serve this classic quick soup with brown rice crackers to increase the fiber and for dipping Ingredients:
2 cups reduced-sodium chicken broth |
3 ounces baby spinach, thinly sliced |
3 scallions, thinly sliced on the diagonal |
4 ounces shiitake mushrooms, stemmed, wiped clean, and thinly sliced |
1 teaspoon reduced-sodium soy sauce |
2 egg whites, lightly beaten |
asian sesame oil |
8 brown rice crackers |
Directions:
1. In a medium saucepan over high heat, bring the chicken broth and 2 cups water to a simmer. Add the spinach, scallions, mushrooms, and soy sauce; cook for 1 minute, stirring.
2. Very slowly pour the egg whites into the pot; immediately turn off the heat. Use a fork to stir the egg whites in a clockwise direction to make thin ribbons in the broth. Ladle into 2 bowls and garnish each with a drop of sesame oil. Serve with the crackers.
3. Per serving: 250.0 calories, 25.0 calories from fat, 3.0g total fat, 1.0g saturated fat, 0.0mg cholesterol, 320.0mg sodium, 51.0g total carbs, 8.0g dietary fiber, 2.0g sugars, 16.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database The 5-Factor World Diet by Harley Pasternak, M.Sc. and Laura Moser. Copyright © 2010 by Harley Pasternak, M.Sc. and Laura Moser. Published by Ballantine Books. All Right Reserved. Harley Pasternak, M.Sc., has appeared on The Oprah Winfrey Show, The Tyra Banks Show, Access Hollywood, Extra, VH1, E!,and many times on the Today Show. He holds a Masters of Science in exercise physiology and nutritional sciences and an honors degree in kinesiology. He is also certified by the American College of Sports Medicine and the Canadian Society of Exercise Physiology. He lives in Los Angeles, California.
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