Asian

LC Egg Thread Soup w/ asparagus and mushrooms takes several minutes to prepare.

LC Egg Thread Soup w/ asparagus and mushrooms takes several minutes to cook.

LC Egg Thread Soup w/ asparagus and mushrooms makes 4 servings.

The ingredients for LC Egg Thread Soup w/ asparagus and mushrooms are:

Egg, (1) large, 2 serving (remove)
Chicken Broth, Swanson fat free low sodium per 14.5 oz can, 2 serving (remove)
*Asparagus, 1 medium spear, cooked, from fresh, 15 serving (remove)
*Shiitake Mushrooms, Dried (15g = 5 Mushrooms), 20 gram(s) (remove)
*Amoy White Rice Vinegar, .5 tbsp (remove)

Here is how you make LC Egg Thread Soup w/ asparagus and mushrooms:

1. Bring broth to a boil in a Dutch oven or soup pot.. Stir in asparagus and mushrooms; cook for 2 minutes. Reduce heat to medium.2. Break eggs into a large measuring cup and whisk until well blended. Add to the gently boiling soup in a thin, steady stream, stirring constantly with a fork. (Slow stirring will produce large threads; rapid stirring will break the threads up into small pieces.) Remove from heat and stir in vinegar. Taste, adding salt if desired. Serving Size: 4 light servingsNumber of Servings: 4Recipe submitted by SparkPeople user CARLOTTASPARK.

The nutritional information for LC Egg Thread Soup w/ asparagus and mushrooms is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 80.8

• Total Fat: 3.6 g
• Cholesterol: 105.5 mg
• Sodium: 743.8 mg
• Total Carbs: 6.1 g
• Dietary Fiber: 3.1 g
• Protein: 7.7 g

LC Egg Thread Soup w/ asparagus and mushrooms is Asian cuisine.

The dietary needs meet for LC Egg Thread Soup w/ asparagus and mushrooms is Low Carb