Directions:
- 1. Thaw shrimp, if frozen. In a large saucepan combine chicken broth, mushrooms, vinegar, soy sauce, sugar, ginger, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 2 minutes. Stir in shrimp and tofu. Return to boiling; reduce heat. Simmer, covered, for 1 minute more.
- 2. Stir together cornstarch and cold water; stir into chicken broth mixture. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more. Stir in peas, carrot, and green onion. Pour egg into the soup in a steady stream, stirring a few times to create shreds.
- 3. Makes 4 servings (about 6 cups)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 258.54 Kcal (1082 kJ) | ||
| Calories from fat | 113.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.6g | 19% | |
|---|---|---|---|
| Cholesterol | 73.81mg | 25% | |
| Sodium | 2117.27mg | 88% | |
| Potassium | 337.96mg | 7% | |
| Total Carbs | 24.7g | 8% | |
| Sugars | 2.01g | 8% | |
| Dietary Fiber | 3.14g | 13% | |
| Protein | 11.74g | 23% | |
| Vitamin C | 15.7mg | 26% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.7mg | 10% | |
| Calcium | 161.1mg | 16% | |
| Amount Per 100 g | |||
| Calories | 61.13 Kcal (256 kJ) | ||
| Calories from fat | 26.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.98g | 19% | |
|---|---|---|---|
| Cholesterol | 17.45mg | 25% | |
| Sodium | 500.62mg | 88% | |
| Potassium | 79.91mg | 7% | |
| Total Carbs | 5.84g | 8% | |
| Sugars | 0.48g | 8% | |
| Dietary Fiber | 0.74g | 13% | |
| Protein | 2.78g | 23% | |
| Vitamin C | 3.7mg | 26% | |
| Iron | 0.4mg | 10% | |
| Calcium | 38.1mg | 16% | |
* 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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