Tonight I made an incidentally low-calorie, low-carb, vegetarian dinner for myself while making some soup for a sick friend: egg flower soup.

Egg flower soup is actually quite simple to make, but looks very elegant and tastes really delicate.  I think, in the authentic version, the soup most often contains spinach, but you can really use whatever vegetables you want.  I use carrots, frozen peas, frozen corn, onions, and green onions.

My recipe for this soup can be found at Calorie Count, but since you’re reading my blog I’ll tell you the two secret ingredients: a little bit of five spice powder (about 2 tsp) and a dash of soy sauce.  You want to let the veggies simmer for a bit in the broth to make sure that the carrots get tender.  I think the recipe probably actually makes more like 4 servings, I just anticipated 2 because I was hungry when I wrote it up. XD

If you want a non-vegetarian version, use chicken stock.  You could also brown some chicken first then add the stock.