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Kristina Dooley: "Delicious and easy! Definitely making this again" Read More
20Ingredients
35Minutes
320Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 cups chicken stock
- 2 large eggs
- 2 Tbsp. cornstarch
- 3 Tbsp. water
- 1/4 tsp. ground white pepper
- 1 tsp. salt
- 1 Tbsp. light soy sauce (optional)
- 1/2 Tbsp. minced ginger
- 3 scallion (white part and green part separately chopped)
- 1/2 Tbsp. sesame oil (optional)
- 4 cups chicken stock
- 2 large eggs
- 2 Tbsp. cornstarch
- 3 Tbsp. water
- 1/4 tsp. ground white pepper
- 1 tsp. salt
- 1 Tbsp. light soy sauce (optional)
- 1/2 Tbsp. minced ginger
- 3 Tbsp. scallion (chopped, white part and green part separately chopped)
- 1/2 Tbsp. sesame oil (optional)
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NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories320Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol225mg75% |
Sodium2390mg100% |
Potassium640mg18% |
Protein22g |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate29g10% |
Dietary Fiber<1g3% |
Sugars11g |
Vitamin A8% |
Vitamin C6% |
Calcium6% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Joy 5 years ago
Very good & very much like the restaurant version. The teaspoon of salt made it too salty so next time I'll add the salt while tasting so it won't go overboard. I'll also be more gentle while stirring the egg in so that the eggs stays more intact & therefore leaves the soup more aesthetically pleasing.