Amount Per Serving
calories 72
% Daily Value *
Total Fat 4 g 6 %
Saturated Fat 1 g 6 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 140 mg 47 %
Sodium 784 mg 33 %
Potassium 55 mg 2 %
Total Carbohydrate 1 g 0 %
Dietary Fiber 0 g 0 %
Sugars 0 g
Protein 7 g 13 %
Vitamin A 4 %
Vitamin C 0 %
Calcium 2 %
Iron 4 %
Bring the chicken stock to a simmer in a medium-sized soup pot. Stir in the sesame oil, salt, sugar, and white pepper. Add in 5 drops of yellow food coloring, if using. The yellow food coloring gives the soup that rich restaurant-style yellow color but it is, of course, optional. Taste the soup, and adjust the seasoning if needed.
Next add the cornstarch slurry; make sure the cornstarch and water is mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry, or you'll get unpleasant clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple small batches, let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking.
Now we're ready for the most exciting part: the egg. This recipe calls for the egg to be slightly beaten, which results in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large “egg flowers” or small egg flowers (i.e. swirly bits of egg). This is more a matter of personal preference than correctness. If you vary the speed at which you stir the soup, you'll get both. Some people even prefer chunks of egg in their soup, so do whatever suits your preferences!
Once the soup's consistency is to your liking, use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all. Ladle the soup in a bowl, top with scallion and cilantro, drizzle some sesame oil over the top, and serve!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (570g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 329 | ||
Calories from Fat: 129 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.4g | 19 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 331.7mg | 102 % | |
Sodium 792.6mg | 27 % | |
Potassium 615.6mg | 16 % | |
Total Carbohydrate 27.1g | 8 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 27g | ||
Protein 21.6g | 31 % | |
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: 329
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