We've added the powerhouse vegetable Swiss chard to this savory, chicken broth based soup. Scallions, fresh ginger and soy sauce add classic Chinese flavor. The soup is finished by adding a thin stream of beaten egg whites in the final moments of cooking, creating beautiful, wispy strands that float in the soup. Just 75 calories per serving.
Ingredients
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1 quartlow-sodium chicken broth
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1 Tbsp.soy sauce
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2 tsp.grated fresh gingerroot
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2 cupthinly sliced spinach or Swiss chard
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1/3 cupfrozen peas, thawed
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1 Tbsp.cornstarch, dissolved in 2 Tbsp.water
- 1/4 cup
AllWhites® egg whites- 4
green onions, thinly sliced diagonallyInstructions
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Bring broth, soy, and ginger to a boil in a large saucepan over medium-high heat. Reduce heat to low; simmer 5 minutes.
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Stir in spinach and peas; cook 2 minutes. Slowly pour in cornstarch mixture, stirring constantly until thickened.
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Pour eggs into soup and slowly swirl to create egg ribbons.
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Serve immediately sprinkled with green onion.
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Review
- 1/4 cup