AllWhites® Recipe,
reprinted from allwhiteseggwhites.com
Gingery Egg Drop Soup with Greens
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.

Preparation: 10 minutes  
Cooking: 15 minutes  
Time-To-Table: 25 minutes  
Serving Size: 4

Ingredients:

  • 1 quart low-sodium chicken broth
  • 1 tablespoon soy sauce
  • 2 teaspoons grated fresh gingerroot
  • 2 cups thinly sliced spinach or Swiss chard
  • 1/3 cup frozen peas, thawed
  • 1 tablespoon cornstarch, dissolved in 2 tablespoons water
  • 1/4 cup AllWhites® egg whites
  • 4 green onions, thinly sliced diagonally
AllWhites
Substitutions:

For a heartier soup, stir in some cooked shrimp or shredded cooked chicken. Add a spoonful or two of rice vinegar to each bowl for a little flavor zing.

Instructions:
    1. Bring broth, soy, and ginger to a boil in a large saucepan over medium-high heat. Reduce heat to low; simmer 5 minutes.
    2. Stir in spinach and peas; cook 2 minutes. Slowly pour in cornstarch mixture, stirring constantly until thickened.
    3. Pour eggs into soup and slowly swirl to create egg ribbons.
    4. Serve immediately sprinkled with green onion.


Nutrition Facts:
Calories: 75, Fat: 2 g, Cholesterol: 0 mg, Sodium: 252 mg, Carbohydrate: 9 g, Dietary Fiber: 1 g, Protein: 8 g
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