The below recipe is an adaptation of this. I changed around a few ingredients to make it lower calorie, more filling, and lower sodium (also to use ingredients that are more readily available in the US). I just made it exactly as described below, and I think it turned-out great. The entire pot of soup -- well over half a gallon -- will have only ~200 calories depending on what vegetables you use. It is a great way to supplement meals with a filling veggie soup.
Ingredients
*1 32oz carton of low sodium or 'no salt added' chicken stock (use 2 cartons if you like extra chicken flavor).
*Vegetables of your choice (I used a bag of frozen stir-fry vegetables)
*1/4 cup vinegar (white, cider, or rice will work)
*1/4 cup low sodium soy sauce
*2 tsp ground ginger
*2 tsp minced garlic
*1/2 tsp Tabasco sauce (or similar)
*1 tsp red pepper flakes
*2 large egg whites
*2 tsp cornstarch
*White (or black) pepper to taste
Instructions
*Combine ~28oz of the stock, vinegar, soy sauce, ginger, garlic and Tabasco in a large pot. If using only one carton of stock, add ~32 oz of water to the mixture. Heat to a light boil.
*As this is heating, combine the remaining 4oz of stock with cornstarch in a separate bowl. Stir/whisk thoroughly.
*When soup reaches a light boil, add vegetables and simmer until vegetables are fairly tender (5-10 minutes)
*Stir vigorously and slowly add cornstarch/broth mixture. Then stop stirring and allow soup to return to a light boil.
*While soup is heating, whisk egg whites in a small bowl. Additionally, now is a good time to taste the mixture and adjust flavor. Adding more vinegar at this stage will give the soup more of a sour flavor (like adding lemon juice).
*When soup reaches a light boil, begin stirring vigorously in only one direction. Slowly add egg whites while stirring, pouring in a zig-zag pattern. Egg whites will break apart into small bits in the broth; for more of a "restaurant style" look, use whole eggs instead of just whites.
*Turn stove off and serve immediately.
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