In a medium saucepan on high heat, add chicken stock, sesame oil, soy sauce, ground ginger, ground cloves, cilantro and lime juice. Bring to a boil, then simmer on medium heat ‘for five minutes.
Turn down to low, remove cilantro, and season with salt and pepper ‘to taste.
Using a spoon, slowly stir soup while adding egg whites, and simmer till cooked.
Divide noodles equally among four deep soup bowls.
Top each with vegetables, reserving some green onions. Ladle a quarter of the broth over each.
Garnish with basil and remaining green onions.
Recipe Notes
Per serving: 114 calories, 11 g protein, 1 g fat (0 g saturated fat), 18 g carbohydrates, 1 g fibre, 0 mg cholesterol, 559 mg sodium