1 (32-ounce) package reduced low-fat chicken broth
1/4 cup rice vinegar
1 tablespoon reduced-sodium soy sauce
1/4 teaspoon ground white pepper
2-3 dasher (less than 1/8 teaspoon) ground ginger
1 cup frozen Asian vegetable blend or stir-fry vegetables
1/2 cup cooked, diced chicken
4 eggs, poached
1/4 cup chopped green onions

Heat chicken broth, vinegar, soy sauce, pepper and ginger in a large saucepan over high heat just to a boil. Add vegetable blend; return to boiling. Reduce heat to medium; simmer until vegetables are tender, about 2-3 minutes. Stir in chicken; continue to simmer for one minute to heat chicken. Meanwhile, heat 2 to 3 inches of water (or chicken broth) in a large saucepan or skillet to boiling. Adjust heat to keep liquid simmering gently. Break eggs, one at a time, into custard cup or saucer. Holding dish close to surface, slip egg into liquid. Cook eggs until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 minutes. Do not stir. Lift eggs from liquid with slotted spoon. Drain in spoon or on paper towels. Trim any rough edges, if desired. Ladle the soup into bowls and top with a poached egg and 1 tablespoon of green onions. Serve immediately.

Nutritional information per 1/4 recipe:
166 calories; 8 g total fat; 227 mg cholesterol; 664 mg sodium; 5g carbohydrates; 18 g protein:

Recipe source: American Egg board