Egg Drop Soup with Fresh SpinachCookbook cover image courtesy of Random House
Serve this classic quick soup with brown rice crackers to increase the fiber and for dipping
Recipe information
Yield
Serves 2
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
Preparation
Step 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.
Step 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.
Nutrition Per Serving
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.. Copyright © 2009 by Harley Pasternak, M.Sc.. Published by Ballantine Books. All Rights 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.
