Egg Drop Soup
INGREDIENTS:
1/2 c Boiling water
1/4 oz Dried wood ear mushrooms
1 1/2 c Low-salt chicken broth
1 tb Dry sherry
1 tb Low-sodium soy sauce
1/8 ts Pepper
1 Egg, lightly beaten
2 tb Chopped green onions
1/2 c Boiling water
1/4 oz Dried wood ear mushrooms
1 1/2 c Low-salt chicken broth
1 tb Dry sherry
1 tb Low-sodium soy sauce
1/8 ts Pepper
1 Egg, lightly beaten
2 tb Chopped green onions
Combine water and mushrooms; cover and let stand 20 minutes. Drain, reserving 1/2 cup mushroom liquid. Discard mushroom stems. Thinly slice mushroom caps.
Combine mushroom caps, the reserved mushroom liquid, chicken broth, sherry, soy sauce, and pepper in a medium saucepan; bring to a boil.
Slowly drizzle egg into soup, stirring constantly with a fork. Reduce heat to low, and cook an additional 1 minute, stirring constantly. Yield: 2 servings (serving size: 2 cups).
Per serving: 60 Calories; 2g Fat (25% calories from fat); 12g Protein; 3g Carbohydrate; 90mg Cholesterol; 661mg Sodium
NOTES : Ladle into individual soup bowls, and top with green onions.
Combine mushroom caps, the reserved mushroom liquid, chicken broth, sherry, soy sauce, and pepper in a medium saucepan; bring to a boil.
Slowly drizzle egg into soup, stirring constantly with a fork. Reduce heat to low, and cook an additional 1 minute, stirring constantly. Yield: 2 servings (serving size: 2 cups).
Per serving: 60 Calories; 2g Fat (25% calories from fat); 12g Protein; 3g Carbohydrate; 90mg Cholesterol; 661mg Sodium
NOTES : Ladle into individual soup bowls, and top with green onions.