Egg Drop Soup

1. 1

   Bring the chicken stock to boil.

2. 2

   With a wire whisk, mix together egg whites, flour and water until smooth.

3. 3

   Pour a thin stream into boiling chicken stock.

4. 4

   Do not stir until egg mixture is cooked.

5. 5

   Add the soy sauce and mix well.

6. 6

   Ladle into consomme cups and top each serving with 1 teaspoon chopped chives or scallion tops.

7. 7

   Each 3/4 cup serving contains approximately 42 calories, 0 mg cholesterol and 167 mg sodium.

No additional tips available.