Add water and broth to a medium sauce pan, stir spices into broth and then stir in sherry/vinegar. Set aside
Finely chop green onions, set aside
In a cup, stir TBSP of water into cornstarch until dissolved, set aside
In another cup, beat egg well, add TBSP of water, beat again, set aside
Heat soup on high until it boils, then stir the cornstarch mixture briefly and add to boiling soup and simmer for 1 minute.
Remove soup from heat, briefly stir egg mixture again and then slowly, carefully drizzle egg into hot soup, stirring the pot with a fork while pouring.
Garnish with green onions and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1502g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 11 (11%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 52.9mg||16 %|
|Sodium 5713.7mg||197 %|
|Potassium 41mg||1 %|
|Total Carbohydrate 20.5g||6 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 20.3g|
|Protein 1.8g||3 %|
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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: 97
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