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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Preparation Time

  Cooking Time - 10 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. 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. | 2. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	1			71.5	0.36	6.28	4.755
salt	1/4	teaspoon		-	-	-	-
tapioca flour	2	tablespoons		68.02	16.8511	0.0361	0.0038
water	1/4	cup		0.0	0.0	0.0	0.0
chicken broth	4	cups		312.48	7.56	44.5536	10.4832
ginger	1/8	teaspoon	ground	0.2	0.0444	0.0046	0.0019
garlic	1/8	teaspoon	minced	0.5215	0.1157	0.0223	0.0017
green onion	2	tablespoons	chopped	3.24	0.6888	0.1164	0.0564
asian sesame oil	1/4	teaspoon	toasted	-	-	-	-
white pepper	1	pinch		0.444	0.1029	0.0156	0.0032

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.