1/2 cup water
1 1/2 cups low-sodium chicken broth
1 tbsp dry sherry (optional)
1 tbsp low-sodium soy sauce
1/2 tsp sugar
1/8 tsp ground ginger
2 eggs, lightly beaten
fresh ground black pepper
Combine water, chicken broth, sherry (if using), sugar and ginger in a medium saucepan and bring to a boil. Boil for 3 to 5 minutes, stirring occasionally. Slowly drizzle egg into soup, stirring constantly with a fork. Reduce heat to low and cook an addition 1 minute, stirring constantly. Ladle into individual soup bowls and top with fresh ground black pepper.
Yield: 2 servings
Veggie variety:
Add an additional 1/2 cup low-sodium chicken broth
1 to 2 cups sliced mushrooms, carrots, onions and/or fresh spinach leaves
1/2 tsp red pepper flakes (optional)
