Bring chicken broth, ginger, soy sauce and garlic to boil in a soup pot. Simmer 15 min. Mix corn starch and water together and add to pot and stir until thickened. Add scallions, cilantro and peas and cook until warmed.
Turn soup to low. Beat eggs together and slowly add to pot and sitr contantly. Don't let soup boil again.
Per Serving (excluding unknown items): 475 Calories; 12g Fat (23.5% calories from fat); 49g Protein; 38g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 7312mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fat.
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|Serving Size: 1 Serving (381g)|
|Recipe Makes: 6|
|Calories from Fat: 45 (44%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 186.1mg||57 %|
|Sodium 1392.8mg||48 %|
|Potassium 209.3mg||6 %|
|Total Carbohydrate 6g||2 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 4.7g|
|Protein 8.6g||12 %|
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Calories per serving: 102
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