Directions:
- In a large saucepan, combine the broth, ginger, mustard and chili pepper. Bring to a boil. Combine cornstarch and cold water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Whisk eggs and water. Turn off the heat. Drizzle beaten eggs into hot broth, without stirring. Let stand for 2-3 minutes or until eggs are set. Remove from the heat and stir. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 74.73 Kcal (313 kJ) | ||
| Calories from fat | 26.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.96g | 5% | |
|---|---|---|---|
| Cholesterol | 109.12mg | 36% | |
| Sodium | 909.72mg | 38% | |
| Potassium | 230.54mg | 5% | |
| Total Carbs | 5.24g | 2% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 3.85g | 8% | |
| Vitamin C | 16.5mg | 27% | |
| Iron | 0.6mg | 3% | |
| Calcium | 32.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 26.18 Kcal (110 kJ) | ||
| Calories from fat | 9.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.04g | 5% | |
|---|---|---|---|
| Cholesterol | 38.23mg | 36% | |
| Sodium | 318.69mg | 38% | |
| Potassium | 80.76mg | 5% | |
| Total Carbs | 1.83g | 2% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 1.35g | 8% | |
| Vitamin C | 5.8mg | 27% | |
| Iron | 0.2mg | 3% | |
| Calcium | 11.4mg | 3% | |
* 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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