Directions:
- 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.
- 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
| Amount Per 1 Serving | |||
| Calories | 37.71 Kcal (158 kJ) | ||
| Calories from fat | 12.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.38g | 2% | |
|---|---|---|---|
| Cholesterol | 40.92mg | 14% | |
| Sodium | 1022.14mg | 43% | |
| Potassium | 209.45mg | 4% | |
| Total Carbs | 2g | 1% | |
| Sugars | 0.74g | 3% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 1.47g | 3% | |
| Vitamin C | 17mg | 28% | |
| Iron | 0.3mg | 1% | |
| Calcium | 23.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 13.86 Kcal (58 kJ) | ||
| Calories from fat | 4.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.51g | 2% | |
|---|---|---|---|
| Cholesterol | 15.04mg | 14% | |
| Sodium | 375.67mg | 43% | |
| Potassium | 76.98mg | 4% | |
| Total Carbs | 0.73g | 1% | |
| Sugars | 0.27g | 3% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 0.54g | 3% | |
| Vitamin C | 6.3mg | 28% | |
| Iron | 0.1mg | 1% | |
| Calcium | 8.8mg | 2% | |
* 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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