I'm a big fan of easy meals. This bamboo shoot and mushroom egg drop soup can be made with canned items and a single egg - and done in 15 minutes. It has a great, rich flavor too!
2 cans chicken broth (~4 cups)
4oz can bamboo shoots, drained
6oz can button mushrooms, drained
2 Tbsp sherry
1 tsp soy sauce
1 tsp wine vinegar
Mix all ingredients but the egg in a saucepan and bring to a boil. Simmer for 15 minutes. Crack the egg into a small bowl, discarding the shell. Stir the egg briefly with a fork. Slowly pour the stirred egg into the soup, stirring gently to distribute. Serve immediately.
Net carbs per serving: .5g
Lisa Shea's Library of Low Carb Books