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

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.