Soup, Egg Drop, Quick Lc-4.7/segg, ethnic- chinese 1 can chicken broth 2 large egg white 1 cup snow peas, frozen 2 medium scallion; sliced 1/2 tsp soy sauce salt, pepper, seasonings; to taste Heat broth and add vegetables. Cook until vegetables are crisp tender. Pour egg whites slowly into broth over the back of a fork while stirring egg whites into the mixture. This must be done slowly to avoid clumping and to get the strands of egg whites characteristic of egg drop soup. Remove from heat and add soy sauce and serve immediately. NYC Nutrition Analysis (per serving or yield unit): water=371.8 g; calories=90.3; protein=11.25 g; total fat=1.82 g; carbohydrate=6.38 g; dietary fiber=1.67 g; ash=3.84 g; calcium=45.99 mg; phosphorus=126.5 mg; iron=1.9 mg; sodium=1074 mg; potassium=447.5 mg; magnesium=21.97 mg; zinc=0.5 mg; copper=0.21 mg; manganese=0.46 mg; vitamin A=128.8 IU; vitamin E=0.26 mg ATE; thiamin=0.1 mg; riboflavin=0.29 mg; niacin=4.5 mg; pantothenic acid=0.48 mg; vitamin B6=0.12 mg; folate=37.18 ug; vitamin B12=0.36 ug; vitamin C=32.22 mg; saturated fat=0.5 g; monounsaturated fat=0.73 g; polyunsaturated fat=0.38 g; selenium=6.32 ug; refuse=0.9%; %cal as carb:prot:fat=29:52:19; WW Pts=1.62; (incomplete analysis) |
