This easy, quick meal is somehow light-tasting and satisfying both at once. The trick to getting the soup's signature look is to beat the eggs well and drizzle them into the hot soup very slowly in a thin, steady stream as you stir.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2014
- 225 g boneless skinless chicken breasts
- 2 teaspoons vegetable oil
- 3 cloves garlic minced
- 1 teaspoon minced fresh ginger
- 1 1/2 cup thinly sliced stemmed shiitake mushroom
- 1 cup iced sweet red pepper
- 1/2 cup fresh or frozen corn kernels
- 3 green onions thinly sliced
- 1/4 teaspoon pepper
- 1 pkg sodium-reduced chicken broth
- 2 eggs beaten
- 1/4 teaspoon sesame oil
MethodCut chicken crosswise into thin strips; cut crosswise again into 1/4-inch (5 mm) long pieces. Set aside.
In large saucepan, heat oil over medium heat; cook garlic and ginger, stirring, until fragrant, about 1 minute. Stir in chicken, mushrooms, red pepper, corn, half of the green onions and the pepper. Cook, stirring, until chicken is no longer pink inside, about 7 minutes.
Add broth and 1 cup water; bring to boil. Reduce heat and simmer for 5 minutes. Stirring soup constantly, pour in eggs in thin, steady stream; simmer until eggs are set and form ribbons, about 3 minutes. Stir in sesame oil; garnish with remaining green onions.
Nutritional facts PER SERVING: about
- Fibre 2 g
- Sodium 635 mg
- Sugars 4 g
- Protein 21 g
- Calories 180.0
- Total fat 6 g
- Cholesterol 124 mg
- Saturated fat 1 g
- Total carbohydrate 11 g
- Iron 9.0
- Folate 16.0
- Calcium 4.0
- Vitamin A 17.0
- Vitamin C 108.0