Chinese Vegetable Egg Drop SoupFrom tinam 8 years ago
- 3 dried shiitake mushrooms, soaked in hot water to soften ounce shopping list
- 2 egg whites shopping list
- 1 egg shopping list
- 6 cups defatted chicken broth or vegetable broth shopping list
- 1 10oz package spinach, stems removed, washed and drained (or substitute frozen leaf spinach, thawed and drained) shopping list
- 1 7.25 oz package udon noodles, cooked, or ½ pound spaghetti, cooked and drained shopping list
- 1 to 2 teaspoons reduced-sodium soy sauce or to taste shopping list
- 1 teaspoon Chinese Chinkiang vinegar (or balsamic vinegar) or to taste shopping list
- tabasco, to taste shopping list
- 1/2 lb firm Chinese-style tofu cut into small cubes shopping list
- freshly ground white pepper to taste shopping list
How to make it
- Drain the mushrooms, remove and discard the stems, cut them into small pieces, and set aside.
- In a large nonreactive saucepan, bring the broth to a boil; add the spinach and cook until just wilted, stirring often. Add the mushrooms and noodles and cook just to heat through.
- Season the soup with soy, vinegar, and Tabasco. Add the tofu and pepper and stir just to heat through.
- Scramble the egg whites and egg together and while the soup is simmering, stir it with a fork in one hand and gradually pour the egg mixture into the soup in a stream, scrambling constantly.
- Serve the soup immediately. Serves 8.
- Based on individual serving.
- Calories: 170
- Total Fat: 3 g
- Carbohydrates: 26 g
- Protein: 10 g
- Source: Entertaining Light and Easy by Laurie Burrows Grad