Directions:
- In a saucepan, bring chicken broth, rice wine, ground ginger, white pepper and sugar to a boil on medium to high heat.
- Simmer for 7 minutes.
- Add scallions and let simmer for 4 minutes to soften.
- While stirring soup in one, constant direction with one hand (very important to get long threads) slowly pour beaten egg into broth with your free hand.
- Stir in the same direction for 1 minute.
- Make a slurry by combining the cornstarch and water.
- Add slurry to soup and stir and let soup thicken.
- About 2 minutes. Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 62.29 Kcal (261 kJ) | ||
| Calories from fat | 26.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.9g | 4% | |
|---|---|---|---|
| Cholesterol | 40.92mg | 14% | |
| Sodium | 71.59mg | 3% | |
| Potassium | 197.61mg | 4% | |
| Total Carbs | 5.13g | 2% | |
| Sugars | 0.71g | 3% | |
| Dietary Fiber | 0.31g | 1% | |
| Protein | 5.26g | 11% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 0.3mg | 2% | |
| Calcium | 21.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 28.77 Kcal (120 kJ) | ||
| Calories from fat | 12.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.34g | 4% | |
|---|---|---|---|
| Cholesterol | 18.9mg | 14% | |
| Sodium | 33.07mg | 3% | |
| Potassium | 91.28mg | 4% | |
| Total Carbs | 2.37g | 2% | |
| Sugars | 0.33g | 3% | |
| Dietary Fiber | 0.14g | 1% | |
| Protein | 2.43g | 11% | |
| Vitamin C | 0.8mg | 3% | |
| Iron | 0.1mg | 2% | |
| Calcium | 9.8mg | 2% | |
* 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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