Chinese chicken & mushroom egg drop soup (120 cals per porti

Laura_beau

Here is a really good low cal, high protein soup which is also really flavoursome.

It serves 4 as a lunch/appetiser or 2 as a main meal (you can add your fave veggies/ noodles to bulk it up)

*This is also reeeaaally good with a mixture of creamed corn & whole sweetcorn kernels.
** Use firm cubes of tofu or meat substitute for a weggie version

2 x low sodium chicken stock cubes dissolved into water (1.2 litres)
2 tsp/ 1 tbsp (to taste) chinese 5 spice powder
2 egg whites, beaten
2 skinless, boneless chicken breasts. Cooked & shredded finely**
8 spring onions, white & green parts- chopped.
2 cups chopped mushrooms (any kind, but buy chinese/oriental if you can)
2 garlic cloves, crushed
2 tsp fresh root ginger, finely chopped.

Method:

- Gently sautee the garlic & ginger in a little spray oil for 2 mins until softened. Add the chicken stock & chinese 5 spice powder.

- Add the mushrooms & cook for a further 2 minutes.

- Pour the egg whites in slowly whilst stirring the soup round & round. This will cook the egg whites into a cloudy egg drop texture.

- Add the shredded chicken breast, serve & garnish with spring onions.

Kimmer2011

Sounds delicious--would be good with spinach or baby bok choi added, as well.

skinnybearlyndsay

That sounds really, really good. Thanks!

Laura_beau

Forgot to add- I use chilli flakes/ chopped fresh chilli to add a little extra kick.

Kimmer- oh yeah, add those greens!

chelseawilliamson

omg that sounds soo delicious! thank you for posting!

babydull

I would love to see a photo. I'll definitely try this.

Luvlee85

Gotta try this!!!! Sounds yummy

RachelT14

That sounds fantastic, i will certainly be trying it with the tofu

gemtwist

This sounds really good! Thanks for sharing!