Ingredients
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1 egg
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¼ teaspoon salt
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2 tablespoons tapioca flour
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¼ cup cold water
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4 cups chicken broth
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⅛ teaspoon ground ginger
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⅛ teaspoon minced fresh garlic
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2 tablespoons chopped green onion
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¼ teaspoon Asian (toasted) sesame oil (Optional)
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1 pinch white pepper (Optional)
Directions
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Beat the egg and salt together in a bowl until well mixed. In a separate bowl, combine the tapioca flour with the cold water and stir to dissolve.
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Bring the chicken broth, ginger, and garlic to a full rolling boil, remove from the heat, and stir in the dissolved tapioca starch. Boil until the soup has thickened and is no longer cloudy, about 1 minute; remove from the heat. Pour the egg into the soup in a thin line, and gently stir the egg in a figure 8 shape, making sure not to overmix the egg too much. Sprinkle the soup with the chopped onions, sesame oil, and white pepper, and serve.
Nutrition Facts (per serving)
51 | Calories |
2g | Fat |
5g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 51 | |
% Daily Value * | |
Total Fat 2g | 3% |
Saturated Fat 0g | 2% |
Cholesterol 52mg | 17% |
Sodium 1124mg | 49% |
Total Carbohydrate 5g | 2% |
Dietary Fiber 0g | 1% |
Total Sugars 1g | |
Protein 3g | 5% |
Vitamin C 1mg | 1% |
Calcium 11mg | 1% |
Iron 0mg | 2% |
Potassium 27mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.