Egg Drop Soup - cooking recipe

Ingredients

3 c. defatted chicken
2 Tbsp. flour
2 tsp. water
1 egg white
1 Tbsp. angostura low-sodium soy sauce
4 tsp. finely chopped chives or scallion tops

Preparation

Bring the chicken stock to boil.
With a wire whisk, mix together egg whites, flour and water until smooth.
Pour a thin stream into boiling chicken stock.
Do not stir until egg mixture is cooked.
Add the soy sauce and mix well.
Ladle into consomme cups and top each serving with 1 teaspoon chopped chives or scallion tops.
Makes 3 cups.
Each 3/4 cup serving contains approximately 42 calories, 0 mg cholesterol and 167 mg sodium.