Easy & Healthy Egg Drop Soup Recipe - Quick & Simple!

INGREDIENTS

2 cans (14-1/2 ounces each) fat-free reduced-sodium chicken broth 1 tablespoon reduced-sodium soy sauce 2 teaspoons cornstarch 1/2 cup cholesterol-free egg substitute 1/4 cup thinly sliced green onions

PREPARATION:

1. Bring broth to a boil over high heat in large saucepan; reduce heat and simmer.
2. Blend soy sauce and cornstarch in cup until smooth; stir into broth. Cook and stir 2 minutes or until soup boils and thickens slightly.
3. Stirring constantly in one direction, slowly pour egg substitute in thin stream into soup.
4. Ladle into soup bowls. Sprinkle with onions.

This recipe appears in: Chinese NUTRITIONAL INFORMATION: Serving Size: about 3/4 cup soup Fiber <1 g Carbohydrate 3 g Saturated Fat <1 g Total Fat <1 g Calories from Fat 7 % Calories 45 Protein 7 g Sodium 243 mg DIETARY EXCHANGE: Meat 1