Directions:
- Bring the 4 cups of chicken stock, grated ginger, sesame oil& soy sauce to a boil.
- In a small cup, make a slurry by combining the cornstarch& 2 tablespoons of chicken stock.
- Stir until dissolved.
- Slowly pour the cornstarch slurry into the stock& stir until thickened.
- Reduce heat to a simmer.
- Pour in the eggs slowly while continuously stirring the soup in the same direction with either a fork or a single chopstick.
- The egg will spread& feather.
- Turn off the heat& add the scallions.
- Lightly season to taste with salt& white pepper& serve immediately.
- I like to garnish the soup with wide, crisp Chinese noodles.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 179.27 Kcal (751 kJ) | ||
| Calories from fat | 82.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.18g | 14% | |
|---|---|---|---|
| Cholesterol | 130.19mg | 43% | |
| Sodium | 653.58mg | 27% | |
| Potassium | 336.76mg | 7% | |
| Total Carbs | 12.89g | 4% | |
| Sugars | 5.2g | 21% | |
| Dietary Fiber | 0.3g | 1% | |
| Protein | 12.37g | 25% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 0.8mg | 5% | |
| Calcium | 32.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 60.13 Kcal (252 kJ) | ||
| Calories from fat | 27.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.08g | 14% | |
|---|---|---|---|
| Cholesterol | 43.66mg | 43% | |
| Sodium | 219.2mg | 27% | |
| Potassium | 112.95mg | 7% | |
| Total Carbs | 4.32g | 4% | |
| Sugars | 1.74g | 21% | |
| Dietary Fiber | 0.1g | 1% | |
| Protein | 4.15g | 25% | |
| Vitamin C | 0.5mg | 2% | |
| Iron | 0.3mg | 5% | |
| Calcium | 10.8mg | 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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