2 Cups Water
1 tablespoon Promise Margarine (50mg sodium)
1 teaspoon RC Low Sodium Chicken Stock (280mg sodium)
OR 1 teaspoon Very Low Sodium VLS Beef Base (70mg sodium)
Bits of Oriental Vegetables
Dash Oriental Spice
chives
black pepper
Dash of Low Sodium Worcestershire Sauce
1 tablespoon flour (or other thickner)
1 Egg (minus the yolk) (50mg sodium)
KAME Plain Chinese Noodles (optional)

Using RC Low Sodium... about 180mg sodium for entire recipe.

Using RC Very Low Sodium... about 390mg sodium for entire recipe.

Pour the water into a sauce pan... stir in the margarine... and the chicken stock. Put in a few Chinese vegetables... allow to boil for about a minute. Put the dash (or two) of Worcestershire Sauce... and the dash (or two) of the Oriental Spice (can be purchased online at Healthy Heart Market)... and the remaining spices. Add the flour (or other thickner) to the soup, stir until thickened. Put the egg (omit the yolk) in a cup and stir until mixed... drop this egg into the soup mixture. Add the noodles... boil for 3 minutes or until noodles are soft. You should stir the noodles to break them up in the soup.

Take off heat and serve in a nice size bowl. Serves two.