- 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.
Yield: 4 servings. Serving size: about 3 ounces.
Nutrition Facts Per Serving:
Calories: 21, Carbohydrates: 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.
This recipe was developed by Kathleen Stanley, a Diabetes Educator at Central Baptist Hospital in Lexington, Kentucky.