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.


  • 1 quart
    low-sodium chicken broth
  • 1 Tbsp.
    soy sauce
  • 2 tsp.
    grated fresh gingerroot
  • 2 cup
    thinly sliced spinach or Swiss chard
  • 1/3 cup
    frozen peas, thawed
  • 1 Tbsp.
    cornstarch, dissolved in 2 Tbsp.
  • 1/4 cup
    AllWhites® egg whites
  • 4
    green onions, thinly sliced diagonally


  • Bring broth, soy, and ginger to a boil in a large saucepan over medium-high heat. Reduce heat to low; simmer 5 minutes.

  • Stir in spinach and peas; cook 2 minutes. Slowly pour in cornstarch mixture, stirring constantly until thickened.

  • Pour eggs into soup and slowly swirl to create egg ribbons.

  • Serve immediately sprinkled with green onion.

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  • Lunch
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  • Soup
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  • Vegetarian
  • High Protein
  • Low-fat
  • Low-cal
  • Gluten-Free
  • <15 Minutes Prep Time