Directions:
- Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan.
- Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil.
- In a cup or small bowl, stir together the remaining broth and cornstarch until smooth.
- Set aside.
- In a small bowl, whisk the eggs and egg yolk together using a fork.
- Drizzle egg a little at a time from the fork into the boiling broth mixture.
- Egg should cook immediately.
- Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 102.34 Kcal (428 kJ) | ||
| Calories from fat | 49.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.52g | 8% | |
|---|---|---|---|
| Cholesterol | 204.6mg | 68% | |
| Sodium | 1083.87mg | 45% | |
| Potassium | 268.73mg | 6% | |
| Total Carbs | 3.35g | 1% | |
| Sugars | 0.03g | 0% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 7.2g | 14% | |
| Vitamin C | 17.3mg | 29% | |
| Iron | 1.1mg | 6% | |
| Calcium | 46.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 34.7 Kcal (145 kJ) | ||
| Calories from fat | 16.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.87g | 8% | |
|---|---|---|---|
| Cholesterol | 69.37mg | 68% | |
| Sodium | 367.48mg | 45% | |
| Potassium | 91.11mg | 6% | |
| Total Carbs | 1.14g | 1% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 2.44g | 14% | |
| Vitamin C | 5.9mg | 29% | |
| Iron | 0.4mg | 6% | |
| Calcium | 15.7mg | 5% | |
* 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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