Low-fat egg drop soup

1 can (14 ounces) low-sodium, fat-free chicken broth
1/2 teaspoon lite (low-sodium) soy sauce
1/4 cup liquid egg substitute
2 tablespoons chopped green onions

Bring chicken broth to a rolling boil over medium-high heat in a small saucepan. Add soy sauce. Slowly pour the liquid egg substitute (a measuring cup with a spout works well) into the boiling liquid. Ribbons of egg will form naturally if the broth is at a high boil and will cook instantly. Remove from heat. Divide the liquid into four small Asian-style soup cups or small bowls. Top each bowl with an equal portion of chopped green onions.

Nutrition Facts

Per Serving:
  Calories: 21
  Carbohydrate: 0 g
  Protein: 3 g
  Fat: 1 g
  Saturated fat: 0 g
  Cholesterol: 0 mg
  Sodium: 280 mg
  Fiber: 0 g
 
Exchanges per serving: 1/2 lean meat
Carbohydrate choices: 0