The Italian egg-drop soup known as «stracciatella», is reinvented here, by adding soy sauce, ginger and some exotic vegetables. Result: a delicious soup, prepared in just a few minutes.
1 | eggs size large | ||
2 cups | chicken broth | 500 mL | |
1/3 cup | snow peas, cut into 1 cm pieces | 35 g | |
1/4 cup | soybean sprouts | 20 g | |
2 | green onions/scallions, chopped | ||
1 tbsp | soy sauce | 15 mL | |
1/2 tsp | rice vinegar | 2.5 mL | |
1 tsp | gingerroot, grated | 4 g | |
ground pepper to taste [optional] |
per 1 serving (280 g)
Amount % Daily Value |
Calories 80 |
Fat 4 g 5 % |
Saturated
1 g
5 % |
Cholesterol 100 mg |
Sodium 960 mg 40 % |
Carbohydrate 6 g 2 % |
Fibre 1 g 3 % |
Sugars 1 g |
Net Carbs 5 g |
Protein 6 g |
Vitamin A 9 % |
Vitamin C 24 % |
Calcium 4 % |
Iron 10 % |
Food Group | Exchanges |
---|---|
Vegetables | ½ |
Meat and Alternatives | ½ |
Delicious soup. Very flavorful. I used extra snowpeas and no sprouts since I don't like them. Also added a little extra rice vinegar. It really makes all the difference. Fast and easy to make.
I doubled the recepie and added mushrooms. Excellent soup and so easy to make. I recommend this for you all to try. I give it a 10.
Ok, not amazingly tasty; Subbed bok choy instead of the bean sprouts. Though I beat the eggs a little too lightly and some big clumps formed... easily broken up with the ladle.