Super Low Cal Thai Noodle Soup - cooking recipe

Ingredients

2 cups chicken broth
4 ounces tofu shirataki noodles (1/2 package)
1 egg, beaten
1 green onion, chopped
3/4 teaspoon lemongrass, chopped
3/4 teaspoon minced garlic clove
3/4 teaspoon minced ginger
1 dash fish sauce

Preparation

Heat chicken broth in a sauce pan.
Add green onion, lemon grass, garlic, ginger and fish sauce. Cook 3 minutes on high.
Rinse noodles very well under running water, and then add to broth mixture. Cook for 1 minute.
Turn off heat and slowly stir in beaten egg. Egg will turn into cooked threads. (think egg drop soup).
Let stand for a couple minutes, soup will be very hot. Enjoy!