There are few things I love more than sitting down to a nice, hot bowl of soup after a long winter’s day. Soup is especially soothing during this nasty cold and flu season. But who wants to spend a lot of time laboring over the stove when they don’t feel the greatest?
I found this simple, low-carb recipe for one of my favorite Chinese foods — egg drop soup. Unlike most Chinese foods, this warm dish is not deep fried, greasy, or heavy because it contains only one carb and two grams of fat!
2 egg whites
2 Tablespoons cornstarch
2 Tablespoons water
6 cups chicken broth
Wash and cut onions into 1-inch pieces. Set aside. Beat egg whites thoroughly. Set aside. Dissolve 1 T. cornstarch in 2 T. cold water. Heat chicken stock in saucepan until it boils. Add corn starch slowly until stock thickens gradually. Add onions, and stir a few times. Remove from heat . Stir in egg whites with a fork. Add pepper to taste.
Nutritional Information: Calories: 50, Fat: 2g, Protein: 7g, Carbohydrates: 1 g
Serving Size: 1/2 c Number of Servings: 10