Sunday, September 9, 2012

Asian Tofu and Egg Drop Soup

1 1/2 boxes of low sodium chicken broth
1 T of Soy sauce (add more to taste)
1 bunch of spring onions thinly sliced
1 block of extra firm tofu
1 small can of mushrooms
1/2 cup frozen peas
2 eggs, beaten

Place first 7 ingredients in your soup pot. Bring to a boil. While soup is boiling slowly add the beaten eggs, allow to float to the top, continue cooking to bring heat back up. Simmer on low for 5 minutes.
This soup was made so I could take it to work and have a low carb meal for lunch. The entire pot of soup has less than 40 net carbs.

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