Quick and easy, but filling, and it can practically save your life when you’ve got a cold. You don’t have to use the guar, but it gives the broth the same rich quality that the cornstarch-thickened Chinese broths have.
YIELD: 3 biggish servings
INGREDIENTS:
- 1 quart chicken broth
- 1/4 teaspoon guar (optional)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon grated fresh ginger
- 1 scallion, sliced
- 2 eggs
INSTRUCTIONS:
- Put a cup or so of the chicken broth in your blender, turn it on Low, and add the guar (if using). Let it blend for a second, then put it in a large saucepan with the rest of the broth. (If you’re not using the guar, just put the broth directly in a saucepan.)
- Add the soy sauce, rice vinegar, ginger, and scallion. Heat over medium-high heat, and let it simmer for 5 minutes or so to let the flavors blend.
- Beat your eggs in a glass measuring cup or small pitcher-something with a pouring lip. Use a fork to stir the surface of the soup in a slow circle and pour in about 1/4 of the eggs, stirring as they cook and turn into shreds (which will happen almost instantaneously). Repeat three more times, using up all the egg, then serve!
PER SERVING:
- 2 grams of carbohydrates, a trace of fiber, and 8 grams of protein.
