Egg Drop Soup

Ingredients

4 cups (1 L) chicken broth
2 tbsp (30 mL) soy sauce
1 green onion, thinly sliced
2 eggs

Directions

Combine chicken broth and soy sauce in a 2 quart (2 L) microwaveable bowl. Microwave on HIGH (100%) for 10 to 12 minutes or until boiling. Stir in green onion. In a bowl, beat eggs lightly to blend whites and yolks. Slowly pour eggs into broth in a thin stream stirring gently. Serve immediately.

Makes: 4 servings

Preparation: 5 minutes

Cooking: 12 minutes

Nutrients per serving:

Calories: 82
Protein: 8.6 g
Carbohydrate: 2.3 g
Fat: 3.9 g