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Add a photoServings: 8
Ingredients
- 6 c. low-sodium defatted chicken broth
- 1 Tbsp. low-sodium soy sauce
- 1 pch white pepper
- 1 c. diced tomatoes
- 3 ounce hard light tofu diced
- 3 Tbsp. cornstarch dissolved in
- 1/4 c. water
- 2 x Large eggs lightly beaten with
- 2 tsp rice wine
- 1 tsp sesame oil
- 2 Tbsp. minced scallions
Directions
- In large pot, bring the chicken broth to a boil. Add in soy sauce, white pepper, and diced tomato. Boil for 2 min.
- Add in tofu gently. Stir in dissolved cornstarch, stirring continuously till soup is thickened, about 1 minute.
- Fold in beaten egg mix. Stir well. Turn off heat. Garnish with sesame oil and minced scallions. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 8 servings | |
| Calories 47 | |
| Calories from Fat 19 | 40% |
| Total Fat 2.11g | 3% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 135mg | 6% |
| Potassium 86mg | 2% |
| Total Carbs 4.08g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.74g | 0% |
| Protein 2.6g | 4% |
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