For meat lovers, you can add a ½ cup of diced leftover barbecued pork, cooked shrimp, or ham lunch meat.

Ingredients:

• 6 c Swanson’s low fat chicken broth
• 2 medium carrots
• 1 c snow peas
• ½ c frozen chopped spinach
• 1 tsp cornstarch
• 1 nori 8-x-7-inch sheet
• 1 egg
• 1 tsp sesame oil
• 1/8 tsp salt
• 1/8 tsp white pepper

Directions:

1. In a medium soup pot, bring the chicken broth to a boil.
2. Reduce the heat and simmer for 5 minutes.
3. Julienne the carrots into match stick size pieces ½ in long.
4. Snap off the snow pea stem ends and remove fibrous strings. Slice to 1/2”pieces.
5. Add carrots and cook for 2 minutes.
6. Add snow peas and spinach.
7. Dissolve the cornstarch in 2 teaspoons of cold water.
8. Add cornstarch solution to broth and cook, stirring, until the soup comes to a boil.
9. Cut the nori into 1/8-inch strips.
10. Stir in the nori. Turn off the heat.
11. Crack the egg into a bowl and lightly beat it with a fork or whisk.
12. Slowly pour the egg into the pot, stirring with a chopstick in a circular motion until long threads form.
13. Stir in the sesame oil, salt, and white pepper.

Serves: 4-6

Source: Chinese Cooking for Dummies by Martin Yan