Directions:
- Cut chicken breast crosswise into 1/8 slices. Combine in small bowl with wine, 1/2 tsp oil, and 1 Tbs cornstarch.
- Cut tofu into 1/2-inch cubes.
- In 3-4 quart non-stick pan over high heat, cook garlic and ginger in 1/2 tsp oil for 10 seconds. Add chicken and stir until meat is no longer pink on surface, about 2 minutes. Add broth, cover pan and bring to a boil. Add tofu and corn to broth, and return mixture to a simmer.
- In small bowl, blend remaining 2 Tbs cornstarch and water until smooth. Add to soup and stir until mixture boils. Pour beaten egg into soup, stirring to form thin strands, about 30 seconds.
- Add remaining 1/2 tsp oil, green onion and seasonings to taste. Serve.
- In same small bowl, b
- NOTE: For variety, use combinations of mushrooms and frozen peas with the corn kernels.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 152.05 Kcal (637 kJ) | ||
| Calories from fat | 45.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.07g | 8% | |
|---|---|---|---|
| Cholesterol | 28.31mg | 9% | |
| Sodium | 605.43mg | 25% | |
| Potassium | 323.31mg | 7% | |
| Total Carbs | 15.93g | 5% | |
| Sugars | 1.7g | 7% | |
| Dietary Fiber | 1.61g | 6% | |
| Protein | 8.53g | 17% | |
| Vitamin C | 12.3mg | 21% | |
| Iron | 1.8mg | 10% | |
| Calcium | 126.3mg | 13% | |
| Amount Per 100 g | |||
| Calories | 53.7 Kcal (225 kJ) | ||
| Calories from fat | 16.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.79g | 8% | |
|---|---|---|---|
| Cholesterol | 10mg | 9% | |
| Sodium | 213.82mg | 25% | |
| Potassium | 114.19mg | 7% | |
| Total Carbs | 5.62g | 5% | |
| Sugars | 0.6g | 7% | |
| Dietary Fiber | 0.57g | 6% | |
| Protein | 3.01g | 17% | |
| Vitamin C | 4.3mg | 21% | |
| Iron | 0.6mg | 10% | |
| Calcium | 44.6mg | 13% | |
* 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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