On the forty-second page of “Hungry Girl: Recipes and Survival Strategies for Guilt-Free Eating in the Real World” author Lisa Lillien wrote (emphasis added):
egg flower power soup
PER SERVING (1 generous cup): 50 calories, <0.5g fat, 734mg sodium, 6g carbs, 1g fiber, 3g sugars, 6g protein.
4 cups fat-free broth (vegetable, chicken, or beef)
½cup egg whites (about 4 egg whites)
1 small carrot
1 small zucchini
½medium red bell pepper
3 medium scallions, chopped
1 tablespoon light or low-sodium soy sauce
1 teaspoon lemon juice
Optional: salt, black pepper, 4 lemon wedges
Pour egg whites into a container with a spout (like a measuring cup). Stir briefly to eliminate any lumps and then set aside.
Cut all veggies into matchstick-sized strips (use a vegetable shredder if you have one). Combine broth, carrots, zucchini, peppers, soy sauce, and lemon juice in a medium pot. Bring to a boil.
Once soup has reached a boil, reduce to medium heat (a low boil) and add scallions. Cook for about 5 minutes, until veggies are limp.