An easy soup to make to go with other Asian inspired foods.
1) Bring chicken broth to a boil in soup pot.
2) Add ? teaspoon salt & mix.
3) Combine water and cornstarch; stir into boiling broth.
4) Stir a small amount of hot broth into slightly beaten egg. Add egg mixture into hot broth slowly, stirring all the time. Cook until clear and slightly thickened, stirring constantly.
5) Garnish with scallion.
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Serving Size: 1 Serving (392g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 47 | ||
Calories from Fat: 5 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 2.4mg | 1 % | |
Sodium 250.6mg | 9 % | |
Potassium 113.2mg | 3 % | |
Total Carbohydrate 5.3g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 5.1g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 47
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