Directions:
- Bring the chicken broth, ginger and scallions to a boil in a saucepan. Cover, reduce the heat to medium low and simmer 20 minutes. Remove from the heat and strain into a large bowl; discard the ginger and scallions. Return the broth to the saucepan and stir in the mirin.
- Meanwhile, toss the chicken, sesame oil, 1 tablespoon cornstarch, 1/2 teaspoon salt and 1/2 teaspoon white pepper in a bowl. Refrigerate until ready to use.
- Dissolve the remaining 3 tablespoons cornstarch in 1/4 cup water. Return the broth to a simmer over medium heat. Add the cornstarch mixture and cook, stirring, until glossy and slightly thickened, about 4 minutes. Add the chicken and simmer until cooked through, 1 to 2 minutes. Drizzle the eggs into the soup a little at a time, creating thin sheets of cooked egg. Gently stir in the watercress. Divide the soup among bowls.
- Photograph by Con Poulos
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 203.92 Kcal (854 kJ) | ||
| Calories from fat | 80.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.98g | 14% | |
|---|---|---|---|
| Cholesterol | 172.95mg | 58% | |
| Sodium | 311.8mg | 13% | |
| Potassium | 463.99mg | 10% | |
| Total Carbs | 11.22g | 4% | |
| Sugars | 0.31g | 1% | |
| Dietary Fiber | 0.55g | 2% | |
| Protein | 21.34g | 43% | |
| Vitamin C | 3.1mg | 5% | |
| Iron | 0.9mg | 5% | |
| Calcium | 44.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 55.58 Kcal (233 kJ) | ||
| Calories from fat | 22.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.45g | 14% | |
|---|---|---|---|
| Cholesterol | 47.14mg | 58% | |
| Sodium | 84.98mg | 13% | |
| Potassium | 126.47mg | 10% | |
| Total Carbs | 3.06g | 4% | |
| Sugars | 0.08g | 1% | |
| Dietary Fiber | 0.15g | 2% | |
| Protein | 5.82g | 43% | |
| Vitamin C | 0.9mg | 5% | |
| Iron | 0.2mg | 5% | |
| Calcium | 12.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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