Classic Chinese egg drop soup comes packed with flavor, but also calories. Simply substituting egg whites for whole eggs reduces the fat content in this nourishing soup.
- In a wok or saucepan, bring the 4 cups of chicken broth to a boil.
- Add the sugar, salt, and the rice wine or dry sherry if using. Cook for about another minute.
- Remove from the heat. Gradually stir in the egg white, stirring in one direction only. (Chopsticks are ideal for this if you have them).
- Garnish with the green onion and serve.