Egg Drop Soup
Today I woke up with a nasty cold and chicken soup sounded really good. But I didn't have energy to spend hours chopping, cooking, etc. And I didn't really feel like sipping plain chicken broth, but then it occurred to me, egg drop soup takes literally less than two minutes to make once the broth boils. It was so good this is pretty much what I ate for both breakfast and lunch today.
3 Cups Chicken Broth
2 T Diced Vegetables
1 t sesame oil
1 egg
Start 3 Cups Chicken Broth (I just used 3 Cups water and 3 teaspoons gluten free, calorie free bouillon) boiling in a small pot on the stove. Meanwhile, if you have leftover veggies you can use them. I didn't, so I chopped up one small carrot and a slice off an onion - took me less than a minute. Drizzle about a teaspoon of sesame oil (this gives it that "Chinese" smell) and microwaved them for 30 seconds until they were soft. Add them to the boiling broth. Beat the egg and while the broth is still boiling, slowly drizzle the egg into the boiling broth.
Serves 3 - 75 calories, 1.5 carbohydrates per serving.
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