Directions:
- Bring stock to a boil over medium-high heat in a 2 1/2- to 3-quart saucepan.
- Add garlic, ginger, black pepper, and tamari.
- Reduce heat and simmer 1 minute.
- Add mushrooms, tofu, cabbage, carrots, peas and meat.
- Stir and let simmer 5 minutes or until vegetables are tender.
- Stir in vinegar, mirin and cornstarch mixture.
- Continue cooking until soup is thickened, about 1 minute.
- Add chile paste/sauce to taste.
- Remove soup from heat.
- Slowly pour in beaten egg and stir.
- Garnish with green onions or cilantro and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1556.34 Kcal (6516 kJ) | ||
| Calories from fat | 147.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.42g | 25% | |
|---|---|---|---|
| Cholesterol | 85.76mg | 29% | |
| Sodium | 56635.01mg | 2360% | |
| Potassium | 462.69mg | 10% | |
| Total Carbs | 271.66g | 91% | |
| Sugars | 3.61g | 14% | |
| Dietary Fiber | 2.27g | 9% | |
| Protein | 19.03g | 38% | |
| Vitamin C | 8.2mg | 14% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 3mg | 17% | |
| Calcium | 154.3mg | 15% | |
| Amount Per 100 g | |||
| Calories | 252.22 Kcal (1056 kJ) | ||
| Calories from fat | 23.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.66g | 25% | |
|---|---|---|---|
| Cholesterol | 13.9mg | 29% | |
| Sodium | 9178.33mg | 2360% | |
| Potassium | 74.98mg | 10% | |
| Total Carbs | 44.03g | 91% | |
| Sugars | 0.58g | 14% | |
| Dietary Fiber | 0.37g | 9% | |
| Protein | 3.08g | 38% | |
| Vitamin C | 1.3mg | 14% | |
| Iron | 0.5mg | 17% | |
| Calcium | 25mg | 15% | |
* 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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