Egg Drop Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
4 cups low-sodium chicken broth3 tbls low-sodium soy sauce3 garlic cloves, smashed1 1/2 tsp ground ginger4 oz wide rice noodles or pad thai noodles, broken in 3 inch pieces2 tbls cornstarch2 eggs, lightly beaten1 1/2 cups cooked shredded chicken3 scallions, thinly sliced (optional)
1. Bring the broth, plus 1 1/2 cups of water, soy sauce, garlic and ginger to a boil, over medium heat in a medium sized saucepan. Reduce heat to medium and cook broth mixture for 10 minutes.
2. Remove the garlic cloves with a slotted spoon and add the noodles to the pot: cook for 4 minutes or until tender.
3. Meanwhile stir together the cornstarch and 2 tbls water
in a small bowl;whisk into broth and cook for 1 minute or until thick.
4. Stir the soup so it is moving in a circular direction. Pour in the beaten eggs , in a slow steady stream. Stir in the chicken and garnish with scallions,if desired. Serve immediatly. Makes 6 servings
Per serving 155 calories, 2 grams fat (1 g sat.) 14 g protein,
18 g carbs, 0 g fiber, 644 mg sodium, 96 mg cholesterol..
Number of Servings: 1
Recipe submitted by SparkPeople user TUBLADY.
2. Remove the garlic cloves with a slotted spoon and add the noodles to the pot: cook for 4 minutes or until tender.
3. Meanwhile stir together the cornstarch and 2 tbls water
in a small bowl;whisk into broth and cook for 1 minute or until thick.
4. Stir the soup so it is moving in a circular direction. Pour in the beaten eggs , in a slow steady stream. Stir in the chicken and garnish with scallions,if desired. Serve immediatly. Makes 6 servings
Per serving 155 calories, 2 grams fat (1 g sat.) 14 g protein,
18 g carbs, 0 g fiber, 644 mg sodium, 96 mg cholesterol..
Number of Servings: 1
Recipe submitted by SparkPeople user TUBLADY.
Nutritional Info Amount Per Serving
- Calories: 144.8
- Total Fat: 1.6 g
- Cholesterol: 36.1 mg
- Sodium: 8.0 mg
- Total Carbs: 27.0 g
- Dietary Fiber: 1.0 g
- Protein: 5.3 g
Member Reviews