Recipe Category:

Published :  2013 - 11- 29

Nutritive Information (per servings):      

• Calories: 70 Kcal

• Carbohydrates: 6 gms

• Fat: 0.5 gms

• Protein: 10.5 gms.

Instructions :

For low-fat chicken stock

• Boil chicken pieces in plenty of water.  Simmer. Cool. 

• Remove the chicken pieces and refrigerate the stock.  Skim off the layer of fat which settles on the top.

• Heat the oil in a pan

For soup

• Add the chopped ginger, garlic, and green chillies, and saut� for a few seconds.

• Add the mushrooms vinegar, Soya sauce, chilli sauce, pepper, ajinomoto, salt, and stir fry for a few minutes till the mushrooms are tender.

• Add the chicken stock and bring to a boil.  Pour in the whipped egg white in a thin stream, stirring all the time, till the egg breaks down into threads.  Simmer for a few minutes till the egg is cooked. 

• Serve hot.

Serve :  2

Ingredients :

• Low-fat chicken stock:2 bowls

• Mushrooms:100 gms

• Chopped ginger, garlic, and green chillies:1 tsp each

• Egg white:1 no

• Ajinomoto : 1/4 tsp

• Pepper: 1/2 tsp

• Vinegar, Soya sauce, and chilli sauce - 1 tsp each

• Oil:1/4 tsp

• Spring onions- a few stalks (green part only)

• Salt to taste.

Video :

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