1 can chicken broth
1 egg, stirred
1/4 tsp chives
1/8 tsp white pepper
Heat the chicken broth to boiling, either on the stove or in the microwave. While that is happening, crack the egg into a small glass container and give it a stir. Once the broth is hot, briskly stir in the egg so that it forms long tendrils in the soup.
Now sprinkle on the white pepper and chives.
Note that since you aren't using cornstarch, this isn't as thick as the kind you get in Chinese restaurants. That's a good thing - all that corn starch was simply a gunky filler product. Your soup will be fresh, delicious, and delightful!
Carbs per serving: 0.6g
If you want to jazz the recipe up a bit, keep mushrooms, bamboo sprouts, water chestnuts, and other similar items both in your fridge and canned in your pantry as a back-up measure. All of these can be tossed into the soup for some added crunch and texture with little or no carb impact.
Also consider getting yourself a pretty soup bowl and a flat porcelain style Chinese soup spoon. Sometimes those special touches help turn an ordinary meal into something relaxing and refreshing!
|Microwave Low Carb Recipes|
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Microwave Low Carb Recipes - Full Details