Directions:
- Combine stock, ginger and garlic in a medium saucepan and bring to boil over medium heat.
- Combine eggs and green onion in a small bowl and beat lightly.
- Once boiling, add bok choi or spinach and let simmer until tender.
- While stirring soup, slowly drizzle the egg mixture into the still simmering soup. The faster you stir and the slower you drizzle, the finer the egg's consistency will be.
- Continue to simmer for a 1-2 minutes to ensure that the egg is thoroughly cooked, then remove from heat and season with salt and pepper. Also season with soy sauce to taste if a more Chinese flavour is desired. (I prefer to omit this ingredient as I prefer a more vietnamese flavour).
- Divide into individual bowls and garnish with cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 101.58 Kcal (425 kJ) | ||
| Calories from fat | 36.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.02g | 6% | |
|---|---|---|---|
| Cholesterol | 87.24mg | 29% | |
| Sodium | 298.86mg | 12% | |
| Potassium | 231.35mg | 5% | |
| Total Carbs | 8.58g | 3% | |
| Sugars | 3.77g | 15% | |
| Dietary Fiber | 0.24g | 1% | |
| Protein | 8.53g | 17% | |
| Vitamin C | 7.2mg | 12% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 17.4mg | 96% | |
| Calcium | 38.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 45.85 Kcal (192 kJ) | ||
| Calories from fat | 16.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.81g | 6% | |
|---|---|---|---|
| Cholesterol | 39.37mg | 29% | |
| Sodium | 134.88mg | 12% | |
| Potassium | 104.41mg | 5% | |
| Total Carbs | 3.87g | 3% | |
| Sugars | 1.7g | 15% | |
| Dietary Fiber | 0.11g | 1% | |
| Protein | 3.85g | 17% | |
| Vitamin C | 3.3mg | 12% | |
| Vitamin A | 0.3mg | 25% | |
| Iron | 7.8mg | 96% | |
| Calcium | 17.6mg | 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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