Recipes

Even though summer is fast approaching and it is finally getting warm, I still love to eat soup. There is just something special about curling up with a bowl of soup that I don’t want to have to give up. Not only that, soup is a secret weapon for me when I am trying to lose weight. A bowl of low point soup before a meal or as a snack keeps me on track. This recipe for egg drop soup is a delicious, summer soup and a great alternative to traditional veggie soups many of us are used to on Weight Watchers. It is incredibly simple to make and only gets better the next day.

Weight Watchers Egg Drop Soup
Points: 1 Weight Watchers Points plus
Servings: 8
Serving Size: 1 cup
Nutritional Info: 35.2 calories, 2.4g of fat, 1.4g carbohydrates, .4g dietary fiber, 2.9g of protein

Ingredients

• 1 tsp vegetable oil
• 2 inches fresh ginger, grated
• 1 clove garlic, minced
• 4 oz fresh mushrooms, I used straw
• 1/2 bunch green onions
• 8 cups chicken broth
• 1 Tbsp corn starch
• 1 Tbsp soy sauce
• 2 large eggs
• 2 cups fresh baby spinach

Instructions

1. Warm the vegetable oil in a soup pot over medium heat. Add the ginger, garlic, green onions and mushrooms. Saute for about 5 minutes until the vegetables soft.
2. Add the chicken stock and soy sauce. Bring to a slow, rolling boil.
3. While the soup is coming to a boil, combine the corn starch with just enough water so it dissolves. I needed about 1.5 tbsp of water. Also scramble the eggs with a touch of water and set aside.
4. Add the cornstarch to the boiling soup and stir for about 1 minute to thicken up the soup.
5. Turn off the hat from the soup and let is stop boiling. It should take about 1 minute. Then take a large spoon and stir the soup slowly. Slowly our in the eggs and then stop stirring immediately. Let the water continue to swirl on it’s own and the eggs will set. It will take about 1 minute.
6. Stir in the spinach once the eggs set and stir in. It should wilt after about one minute. Enjoy and consider a touch of Sriracha for a little spice.