The Italian egg-drop soup known as «stracciatella», is reinvented here, by adding soy sauce, ginger and some exotic vegetables. Result: a delicious soup, prepared in just a few minutes.
|1||eggs size large|
|2 cups||vegetable broth, low-sodium||500 mL|
|6 tbsp||snow peas, cut into 1 cm pieces||35 g|
|5 tbsp||soybean sprouts||20 g|
|2||green onions/scallions, chopped|
|1 tbsp||wheat-free soy sauce||15 mL|
|1/2 tsp||rice vinegar||2.5 mL|
|1 tsp||gingerroot, grated||4 g|
|ground pepper to taste [optional]|
- In a bowl, beat the egg(s) lightly. Add some pepper. Set aside.
- Heat the broth in a saucepan. Add the soy sauce, grated ginger, and bring to a boil.
- Add the snow peas, cut into 1 cm pieces, and the soya sprouts. Cook over medium heat 2-3 min until the vegetables are tender.
- Keep the liquid simmering for the next step: while stirring the broth slowly in one direction, gradually add the egg(s) in a steady stream. The egg(s) will coagulate and feather.
- Remove from heat. Season with rice vinegar. Garnish each bowl with chopped green onions and serve.
Nutrition Facts Table
per 1 Serving (280g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||1||servings|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||¼||serving|
ClaimsThis recipe is :
- Free :
- Added Sugar, Trans Fat
- Low :
- Saturated Fat
- Source of :
- Copper, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Vitamin D, Vitamin E, Zinc
- Good source of :
- Folacin, Selenium
- Excellent source of :
- Vitamin B12, Vitamin K
- Diet-related health claims :
|Meat and Alternatives||½|