Chinese New Year Soup

Cole and I made and devoured this soup for lunch today. Try it! You won't be sorry.

Basic Ingredients:

3 small cans chicken broth - approx. 1 quart
(I recommend reduced salt..and then salt to taste)
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 eggs
2 scallions, sliced
1/2 teaspoon grated fresh ginger (optional)
1/4 guar (optional - makes the soup thicker as you would expect of an asian soup)

1. Put cup or so of the chicken broth in blender, turn it on low, and add the guar (if using). Let it blend for a second, then put it in a large saucepan with the rest of the broth. (If you're not using the guar, just put the broth directly in a saucepan.)

2. Add soy sauce, rice vinegar, ginger, and scallion. Heat over medium-high heat and let simmer for 5 minutes or so to let the flavors blend.

3. Beat eggs in a glass measuring cup or small pitcher - something with a pour-lip. Use a fork to stir the surface of the soup in a slow circle and pour in about 1/3 of the eggs, stirring as they cook and turn into shreds (which will happen almost simultaneously). Repeat three more times, using up all the egg, then serve!

Yields: 3 biggish servings, or 4 to 5 small ones (but this is easy to double!)

4 servings has each: 2g carbs, trace of fiber, 8g protein

For a more Thai-like soup:

Add one or all of the following to the above: sliced cooked chicken or tofu, roasted peanuts, cilantro, roasted garlic, rice noodles, top with bean sprouts.