EGG DROP SOUP WITH NOODLES
263.8
Ingredients:
- 100g low-calorie Slendier Soy Spaghetti
- 30g leek, roughly chopped
- 20g spring onions, whites left whole and green part sliced into rounds
- 2g ginger, crushed
- 2 cloves of garlic, crushed
- 1 teaspoon of peppercorns
- 300ml vegetable stock
- 1 tablespoon of corn starch, divided
- 90g egg whites
Instructions:
- Cook the Slendier spaghetti according to package instructions. Drain, rinse and set aside.
- Put the leek, spring onion whites, ginger, garlic, peppercorns, and stock into a saucepan and bring to a boil over high heat. Reduce the heat to low and allow to simmer for 30 mins.
- Combine 1 teaspoon of corn starch with 1 tablespoon of water mix to combine with a fork. Skim the scum from the stock and taste and adjust with salt. Add the corns starch mixture and whisk to combine. Bring stock back to a simmer
- Whisk together the egg whites with a pinch of salt and the rest of the corn starch. Very slowly pour the egg down the side of a chopstick into the stock. Let it sit for about a minute for the egg to set and serve in a bowl. Garnish with spring onion greens and serve.
Nutrition Facts:
- Calories: 263.8 Cal
- Protein: 26.4g
- Carbs: 35.1g
- Fat: 3.8g
