Made with Tofu and is delicious!
Combine chicken broth, soy sauce, vinegar and pepper (1 Tbsp sherry too if desired) in a large pot and bring to a boil
Add the tofu and any vegetables desired (including raw spinach which is good or 2 Tbsp finely sliced scallion greens or any others desired) and simmer for 5 minutes.
In a small bowl, combine cornstarch and water to form a paster.
Add paste to the soup and stir until the broth is thickened.
Add beaten egg slowly, gently stirring it into the soup. Add sesame oil and scallions, as desired.
Optional: 1 tsp sugar
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (463g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 145 | ||
Calories from Fat: 55 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.1g | 8 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 52.9mg | 16 % | |
Sodium 1254.2mg | 43 % | |
Potassium 271.3mg | 7 % | |
Total Carbohydrate 11.4g | 3 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 11.1g | ||
Protein 10.7g | 15 % | |
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: 145
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