Egg Drop Soup with Chicken and Shitake Mushrooms

This soup is low in calories and full of flavor.

Ingredients

Cooking spray
2 cups fresh shitake mushrooms, stemmed and sliced
2 tsp. minced fresh ginger root
4 sliced green onions, keep white and green sections separate.
3 cups  chicken broth
4 tsp. soy sauce
1 tsp. garlic chili paste
1 cup chopped cooked chicken breast
1/2 tsp. cornstarch
2 large eggs, beaten

Instructions

Coat a medium sauce pan with cooking spray and place over medium heat. Add mushroom, ginger and white sections of green onions. Stir frequently until mushrooms are tender, about 5  minutes.

Add broth, chicken, soy sauce and chili paste. Bring to a boil and cook for one minute

Stir together cornstarch and one Tablespoon water in small bowl. Add to soup. Reduce heat to medium-low and simmer for three minutes.

Beat eggs with fork in small bowl. Add 1/4 cup of broth to the eggs and stir well. Slowly pour the egg  mixture back into the soup, stirring constantly as you add it. Cook for one minute.

Serve soup garnished to chopped green parts of the scallion and additional chili paste to add to taste.

To make this soup vegetarian, you can swap the chicken broth for vegetable broth and use cubed tofu instead of chicken.