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Wednesday, April 27, 2011

LOW CARB EGG DROP SOUP

Ingredients

  • 8 cubes chicken bouillon
  • 6 cups hot water
  • 1 tablespoon cornstarch
  • 2 tablespoons soy sauce
  • 3 tablespoons distilled white vinegar
  • 1 green onion, minced
  • 3 eggs, beaten

Directions

  1. In a large saucepan, dissolve bouillon in hot water. Mix cornstarch with a small amount of water, and stir into bouillon. Add soy sauce, vinegar, and green onion. Bring to a boil, then simmer, stirring occasionally. Gradually pour the beaten eggs into the saucepan while stirring. Serve at once.
  2. Makes 4 servings

Nutritional Information

Amount Per Serving Calories: 62 | Total Fat: 2.8g | Cholesterol: 107mg

Clabber Girl

Corn Starch

Nutrition Facts
Serving Size 1 tbsp (8g)

Amount Per Serving
Calories from Fat 0
Calories 30

% Daily Values*
Total Fat 0g 0%

Saturated Fat -
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 7g 2%

Dietary Fiber 0g 0%

Sugars 0g
Protein 0.2g

Vitamin A - Vitamin C -
Calcium - Iron -

1 comment:

  1. You could leave the corn starch out, it's just to thicken it a little.

    ReplyDelete

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