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Low-Fat Egg Drop Soup

Low-Fat Egg Drop Soup

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Ingredients

Preparation time:
2 minutes
Cooking time:
5 minutes.

Directions

Yield:
4 servings

Serving size:
about 3 ounces

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 Information:

Calories: 21 calories, 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.

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