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Egg Drop Tofu Soup

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Egg Drop  Tofu Soup

Prep Time: Cook Time:

Ingredients

  • Chicken broth, low sodium, canned | 2.50 cup
  • Egg, whole, raw | 3.00 small
  • Tofu okara | 0.50 cup
  • Spring onions | 1.00 tbsp chopped
  • Parsley, raw | 1.00 tbsp
  • Spices, pepper, white | 0.50 tsp, ground
  • Soy sauce made from soy and wheat shoyu, low sodium | 0.25 tsp
  • Mustard seed, ground | 0.50 tsp
Nutrition Facts (Per Serving)

Calories per serving: 79.66 mg

Fat per serving: 3.98 g

Saturated fat per serving: 1.19 g

Protein per serving: 7.25 g

Sodium per serving: 98.70 mg

Cholesterol per serving: 106.02 g

Instructions

  1. Separate two of your three eggs.
  2. Lightly beat the two yolks and one whole egg and set aside.
  3. In a medium saucepan, whisk the egg whites into the cold broth.
  4. Slowly raise broth to almost boiling.
  5. "Drop" the beaten egg into the hot broth, a little at a time.
  6. It should cook immediately and each "drop" should hold together.
  7. Stir gently.
  8. Add tofu, scallions, pepper, mustard and soy sauce and simmer five minutes.

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