Low Fat Egg Drop Soup
- 4 cups
chicken broth, divided
teaspoon ground ginger
tablespoons chopped fresh chives
- 1 1/2
- 2 eggs
- 1 egg
1. Reserve 3/4 cup of chicken broth, and pour the rest into a
large saucepan. Stir the salt, ginger and chives into the saucepan, and bring
to a rolling boil. In a cup or small bowl, stir together the remaining broth
and cornstarch until smooth. Set aside.
2. In a small bowl, whisk the eggs and egg yolk together
using a fork. Drizzle egg a little at a time from the fork into the boiling
broth mixture. Egg should cook immediately. Once the eggs have been dropped,
stir in the cornstarch mixture gradually until the soup is the desired
Nutrition: Calories: 61
| Total Fat: 3.6g | Cholesterol: 157mg
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