Well it was bound to happen this holiday season. I woke up yesterday with the cold. I don’t know about you, but when I am under the weather all I want is chicken noodle soup. Since noodles are off-limits I decided why not try slicing up tofu and using it instead. I have found in soups that tofu is the perfect replacement for noodles and they are high in protein. My Low Carb soup of choice to make when I sick is Egg Drop Tofu Soup. This soup is great because as soon as the broth comes to a boil the soup is done. It couldn’t be more simple to make and reheat. I hope all of you are staying healthy this holiday season.
Ingredients:
- 2 cups Chicken Broth
- 1/4 of a block of Firm Tofu, sliced into strips
- 1 Egg, Beaten
- Diced Green onion
- 1/8 teaspoon of Ground Ginger
- In a small soup pot add broth and ginger and bring to a boil.
- Add tofu and egg.
- Stir till egg is set and appears in strings.
- Garnish with green onions and serve.
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