Chicken Egg Drop Soup

Start to finish in less than 15 minutes for a warm and protein rich bowl of soup.  I personally add a bit of the hot Chinese style mustard to it and insure it has some bite.  Enjoy!

Ingredients:

• 4 cups Chicken Broth
• 3 Eggs Beaten
• 8 ounces Cubed Super-Firm Tofu
• 1 cup Sliced Scallions
• 1 tablespoon Soy Sauce
• 1 tablespoon Corn Starch
• 1/4 teaspoon of Salt (I Leave This Out but The Recipe Calls For It)
• 1/8 teaspoon White or Black Pepper

Directions:

1. In a small bowl stir together the soy sauce and cornstarch until smooth
2. In a medium pot with a lid bring broth, salt and pepper to a boil
3. Slowly pour in soy sauce mixture; stir and reduce heat to a low boil
4. Stir in tofu and 1/2 cup of scallions
5. Simmer for 2 minutes
6. Slowly pour beaten eggs into soup in a thin stream while stirring in a circular motion
7. Serve immediately garnishing with the other 1/2 cup scallions

Nutrition Information:  This makes 6 servings of around

• 150 calories and
• 15 grams protein per serving