Egg Drop Soup with Fresh Spinach
Need a gluten free, dairy free, and vegetarian soup? Egg Drop Soup with Fresh Spinach could be an outstanding recipe to try. One serving contains 228 calories, 11g of protein, and 16g of fat. This recipe serves 2. This recipe covers 20% of your daily requirements of vitamins and minerals. It is perfect for Autumn. A mixture of baby spinach, asian sesame oil, shiitake mushrooms, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
In a medium saucepan over high heat, bring the chicken broth and 2 cups water to a simmer.
Add the spinach, scallions, mushrooms, and soy sauce; cook for 1 minute, stirring.
Very slowly pour the egg whites into the pot; immediately turn off the heat. Use a fork to stir the egg whites in a clockwise direction to make thin ribbons in the broth. Ladle into 2 bowls and garnish each with a drop of sesame oil.
Book, using the USDA Nutrition Database
The 5-Factor World Diet by Harley Pasternak, M.Sc. and Laura Moser. Copyright © 2010 by Harley Pasternak, M.Sc. and Laura Moser. Published by Ballantine Books. All Right Reserved.Harley Pasternak, M.Sc., has appeared on The Oprah Winfrey Show, The Tyra Banks Show, Access Hollywood, Extra, VH1, E!,and many times on the Today Show. He holds a Masters of Science in exercise physiology and nutritional sciences and an honors degree in kinesiology. He is also certified by the American College of Sports Medicine and the Canadian Society of Exercise Physiology. He lives in Los Angeles, California.