3 cups water
3 cups low sodium chicken broth
1-1/2 tsp. concentrated chicken base
1 tbsp peeled sliced ginger root
1 tbsp sherry (dry)
dash white pepper
dash red pepper flakes
3 tbsp cornstarch
1/2 cup additional low sodium chicken broth
4 egg whites
1/2 cup chopped green onions
Combine 3 cups chicken broth and water and bring to a boil. Add concentrated chicken base, ginger, sherry, white pepper, and pepper flakes. Simmer for 45 minutes. Remove ginger slices and discard. Stir cornstarch into the additional 1/3 cup of cold chicken broth. Add slowly to soup mix and stir while soup mixture thickens. Whisk egg whites in a bowl and dribble slowly into the hot broth while stirring. Top with chopped green onions and serve. Makes 4 servings Approximately 80 calories per serving.
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