Mushroom, Tomato, Tofu & Egg Flower Soup

Yield: 2 servings

Per serving: 1 Lean | 3 Green | 1 Condiment

Total time: 30 minutes

Prep time: 15 minutes

Ingredients

• 4 cups water 1 cup fresh shiitake mushrooms, stems removed, thinly sliced 1½ cups tomato

• 15 oz. firm tofu, cut into small cubes 3 eggs, beaten

• ½ tsp salt

• 2 spring onions, trimmed and thinly sliced

• ½ tsp ground black pepper

Directions

1. In a large soup pot, combine the water with sliced mushrooms and bring to a gentle boil.

2. Add tomatoes, tofu cubes and salt. Stir gently. Lower the heat and simmer, uncovered, for about 10 minutes.

3. Pour in eggs in a very thin stream. Count to 5 and stir a few times slowly. Garnish with spring onions and season with pepper.

Per Serving: 290 calories | 27g protein | 16g carbohydrate | 13g fat