Name: Egg Ribbon Soup with Mushrooms and Spinach
Total time: 25 min
Yield: 4 servings
Ingredients: 6 cups (1,440 g) low-sodium chicken broth; 1½ cups (105 g) sliced white mushrooms; 2 tsp (4 g) grated fresh ginger; ½ tsp garlic powder (1.55 g); 1 tbsp (14.2 g) low-sodium soy sauce; ½ tsp salt (3 g); 1½ tbsp (12 g) cornstarch; ¼ cup water, to stir with the cornstarch; 2 large eggs (100 g); 2 large egg whites (66 g); ¼ tsp ground white pepper (0.6 g); ½ tsp (2.25 g) toasted sesame oil; 3 cups (90 g) packed baby spinach, to set in the bowls; 4 tbsp (24 g) chopped scallion, to finish

Ingredients

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6 cups low-sodium chicken broth
1½ cups sliced white mushrooms
2 tsp grated fresh ginger
½ tsp garlic powder
1 tbsp low-sodium soy sauce
½ tsp salt
1½ tbsp cornstarch
¼ cup water, to stir with the cornstarch
2 large eggs
2 large egg whites
¼ tsp ground white pepper
½ tsp toasted sesame oil
3 cups packed baby spinach, to set in the bowls
4 tbsp chopped scallion, to finish

Method

Nutrition

Estimated

Per bowl (about 1¾ cups of soup, an estimate) · serving size 1 of 4

Calories136

Total fat	5.3 g
Saturated fat	1.5 g
Sodium	610 mg
Total carbohydrate	10.2 g
Dietary fiber	1.1 g
Total sugars	at least 1.5 g (1 row carries no value)
Protein	14.1 g

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