Makes 4 Servings.
Per serving: 90 calories, 3.5 g total fat (1 g saturated fat),
12 g carbohydrate, 4 g protein, 4 g dietary fiber, 460 mg sodium
Ingredients
1 large egg
2 tsp. sesame or peanut oil
1/2 small-medium Savoy, napa or green cabbage, cut lengthwise, cored, sliced in 1/4-inch strips
2 medium-large carrots, cut in 1/4-inch slices
1/2 cup thinly sliced shiitake mushrooms
4 cups low-sodium vegetable stock
2 Tbsp. low-sodium soy sauce
Freshly ground black pepper
2 Tbsp. chopped fresh cilantro, garnish
Directions
In small bowl, lightly beat egg. In small skillet, heat oil over low-medium heat. Pour in egg and let evenly coat bottom of skillet. Cook egg until set. Slide egg onto plate. Roll up egg and slice into 1/4-inch rounds and set aside.
In medium saucepan over medium-high heat, add cabbage, carrots, mushrooms, stock, soy sauce and a few grinds of black pepper. Cover pot and bring to boil. Reduce heat to low and simmer, stirring occasionally, for 8-10 minutes or until vegetables are tender.
Ladle soup into four warmed soup bowls. Place several egg slices on surface of each bowl. Garnish with cilantro and serve warm.
Source: aicr.org
