Yield: 4 servings
1 quart reduced-sodium chicken broth
1 Tbsp cornstarch
1 tsp canola oil
5 oz. enoki or sliced shiitaki mushrooms
½ tsp grated ginger
2 cups frozen or fresh corn kernels
2 Tbsp reduced-sodium soy sauce
3 eggs, lightly beaten
½ cup chopped chives or cilantro
Place the cornstarch and ½ cup of the stock in a small bowl and mix until dissolved; set aside. Heat the oil in a large stockpot over medium heat. Add mushrooms and ginger, and cook 3 to 4 minutes, until mushrooms start to soften. Add corn and remaining broth. Bring to a steady simmer. Add soy sauce and stir to combine.
Slowly pour in the beaten eggs while stirring the soup; the eggs will spread out into ribbons. Garnish with chives or cilantro and serve immediately.
Nutrition facts (per serving): calories 112, fat 4 g (sat. fat 1.7 g), cholesterol 145 mg, protein 10 g, carbohydrates 8 g, sodium 471 mg
Recipe courtesy of Jennifer Iserloh, the Skinny Chef.