My kids and I went to a local Chinese place for lunch. Part of the lunch meal was a choice of soup. My daughter and I did not have any, but we did talk about the various kinds of soup the restaurant offered. Anyway, my daughter wanted to try Egg Drop Soup. After talking to my mom and brainstorming this is what we came up with. Sidney LOVED it.
Ingredients:
32 oz. Swanson's Vegetable Stock
45 grams sliced scallions
46 grams sliced onion (sliced at an angle)
58 grams carrot (sliced thinly at an angle)
1 serving cooked and chopped CookForLove.org Eggcelent Omelet
1 egg equivalent of Ener-G Egg Replacer
Total phe per recipe: 148mg
Phe in 1 cup serving: 37mg
Add a little olive oil to a pan and add the onions. Cook 1 minute then add the carrot. When the carrot is softened, but still firm, add stock. Heat to boiling. Add scallions and cooked egg. Take the pan off the heat and add the egg replacer. Stir soup with a fork three times over 10 minutes.
*You could serve this as a side to vegetable stir-fry or vegetable spring rolls.
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