Asian Broth

PREP AND COOK TIME: About 25 minutes
NOTES: If making up to 1 day ahead, cover and chill.
MAKES: 6 cups

In a 2 1/2 to 3-quart pan over high heat, bring to a boil 6 cups fat-skimmed chicken broth, 1/2 cup thinly sliced green onions, 6 slices fresh ginger (quarter size), 1 or 2 dried hot red chilies, and 2 cloves garlic, peeled and pressed. Reduce heat, cover, and simmer 15 to 20 minutes. With a slotted spoon, lift out and discard ginger and chilies.

Per cup: 39 cal., 0% (0 cal.) from fat; 8.2 g protein; 0 g fat; 0.9 g carbo (0 g fiber); 77 mg sodium; 0 mg chol.