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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine broth, tomato juice, soya sauce, bamboo shoots, mushrooms, red pepper, hot pepper sauce and pepper flakes. | 2. Bring to boil, reduce heat and simmer uncovered for 10 minutes. | 3. Add vinegar, green onion and chicken. | 4. Simmer for 1 minute longer. | 5. Combine cornstarch with 1/4 cup water; mix well and stir into soup. | 6. Simmer until mixture is slightly thickened. | 7. Slowly add beaten egg in a continuous stream while soup is boiling. | 8. Continue stirring until egg is cooked and looks like threads throughout the soup. | 9. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	4	cups		312.48	7.56	44.5536	10.4832
tomato juice	1 1/4	cups		51.6375	10.7224	2.5819	0.8809
soya sauce	2	tablespoons		-	-	-	-
bamboo shoot	1	can		61.1244	11.7721	5.8861	0.6792
mushroom	1/2	cup	chopped	-	-	-	-
straw mushroom	1/4	cup		14.56	2.1112	1.7427	0.3094
red pepper	1/2	cup	slivered	30.0	6.6075	1.4025	0.33
red pepper sauce	1/2	teaspoon		-	-	-	-
red pepper flake	1/4	teaspoon		-	-	-	-
green onion	1/4	cup	sliced	4.7925	1.0188	0.1722	0.0834
chicken	1/2	cup	cooked diced	-	-	-	-
rice wine vinegar	3	tablespoons		-	-	-	-
cornstarch	1 1/2	1/2		45.72	10.9524	0.0312	0.006
water	1/4	cup		0.0	0.0	0.0	0.0
egg	1		beaten	71.5	0.36	6.28	4.755

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