Makes 2 servings; 21⁄3 cups
Egg drop soup from the local Chinese takeout can be extremely high in sodium. Making it yourself is a snap, and avoids that problem.
1 (14-ounce) can reduced-sodium chicken broth
2 slices fresh ginger, peeled
4 ounces firm tofu, cubed
(about 1/2 cup)
1 cup packed baby spinach leaves or shredded napa cabbage
2 egg whites, lightly beaten, or
1/2 cup egg substitute
2 tablespoons minced green onion tops or chives
Sriracha sauce (hot chili sauce), to taste (see Note)
Salt and freshly ground black pepper, to taste
Bring the broth and ginger to a boil in a medium saucepan over medium heat. Add the tofu and spinach and cook until the spinach wilts, about 2 minutes. Reduce the heat so soup just simmers and slowly pour in the egg whites, stirring constantly. Remove from the heat and stir in the green onions. Season with Sriracha sauce, salt, and pepper. Discard the ginger and ladle the soup into two bowls.
Per serving: Calories 91, Protein 11g, Total fat 4g, Sat fat 1g, Trans fat 0g, Cholesterol 3mg, Carbohydrate 4g, Dietary fiber 0g, Sodium 170mg
Note: Sriracha (SEE-rah-chah) sauce is the generic name for a very spicy sauce from Thailand that is made of ground hot chiles, vinegar, garlic, sugar, and salt. Use with caution until you determine the amount of heat you prefer. Sriracha sauce is available in Asian markets and with other Asian ingredients in some supermarkets. Refrigerate the sauce after opening.