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1/2 medium onion, chopped
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6 cups low-sodium chicken broth
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2 cups corn kernels
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1 teaspoon ground ginger
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1/2 teaspoon fines herbes
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1/4 teaspoon salt
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1/4 teaspoon freshly ground pepper
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2 tablespoons low-sodium soy sauce
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2 tablespoons water
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1 tablespoon cornstarch
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4 egg whites
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2 green onions, thinly sliced
Method
1. In a large Dutch oven sprayed with
olive oil, add onions and sauté until soft.
2. Add chicken broth and bring to a
boil. Stir in corn, ginger, fines herbs, salt, and pepper. Cover, reduce
heat, and simmer until hot.
3. Combine soy sauce, water, and
cornstarch. Slowly add to soup, stirring constantly until soup is
thickened. (If you are making the soup ahead of time, hold the preparation
at this point.)
4. Beat the egg whites with the green
onion, and gradually add the mixture to the soup, stirring just until the
eggs are set.
5. Serve immediately.
NUTRITIONAL ANALYSIS (PER SERVING)
103 Calories; 1.3 gm. Fat; 0.0
mg. Cholesterol; 11% of Calories from Fat; 7.5 gm. Protein; 0.39 gm.
Saturated Fat; 2.67 gm. Fiber; 17.3 gm. Carbohydrate; 1240.1 mg. Sodium;
29 mg. Calcium
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