2
cans reduced-sodium chicken broth - (14 1/2 oz ea)
2
thin slices fresh ginger (optional, but recommended)
2
eggs beaten
2
green onions chopped
1/2
teaspoon sesame oil
Bring broth and ginger to a boil in a small saucepan. Hold a serving spoon face-down over the pan and slowly pour the egg over the spoon so it drips in ribbons into the simmering soup. Add green onions and sesame oil. Remove ginger; serve immediately. This recipe yields 4 servings. Carbohydrates: 2 grams Net Carbs: 2 grams Protein: 6.5 grams Fat: 4.5 grams Calories: 74
