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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring chicken broth, salt, and peas to a boil in a large saucepan. | 2. Add tomatoes and tofu and cook 5 minutes over medium heat. | 3. Mix cornstarch with water and stir into the soup. | 4. Beat eggs lightly in a small bowl. | 5. Stir soup slowly with a spoon in one direction; with other hand, slowly pour beaten egg onto the surface of the soup, allowing it to form threads. | 6. Quickly remove from heat. | 7. Add sesame oil, green onion, and pepper before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	6	cups		468.72	11.34	66.8304	15.7248
salt	3/4	teaspoon		-	-	-	-
pea	1/4	cup	thawed	10.29	1.8498	0.6859999999999999	0.049
tomato	1		diced	32.76	7.0798	1.6016	0.364
tofu	1 1/2		cut	61.2349	1.1822	7.3439	3.7081
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
water	2	tablespoons		0.0	0.0	0.0	0.0
egg	2			143.0	0.72	12.56	9.51
sesame oil	1	teaspoon		39.78	0.0	0.0	4.5
green onion	2	tablespoons	chopped	3.24	0.6888	0.1164	0.0564
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375

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