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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 to a simmer in a 3-quart saucepan. | 2. Add soy sauce, sliced button mushrooms, Chili Garlic Sauce and white pepper. Simmer for 5 minutes. | 3. Combine 3 Tbsp of cornstarch with 3 Tbsp of cold water in a cup. Stir until mixture is smooth. Add cornstarch mixture to hot soup and stir well. Simmer for 3 or 4 minutes until soup is thickened. | 4. Beat egg in a cup until yolk and white are combined. Pour beaten egg slowly, in a fine stream, into soup. Stir soup slowly several times. Stop stirring and wait 30 seconds for egg to cook. | 5. Add tofu strips and green onions to soup. Stir well. Remove from heat. | 6. Add distilled white vinegar and sesame oil. Stir a few times and serve hot. | ---------------------------------------------------------------------------

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
soy sauce	6	tablespoons		50.88	4.7328	7.8144	0.5472
button mushroom	3/4	cup	sliced canned	-	-	-	-
chili garlic sauce	2	teaspoons		-	-	-	-
white pepper	1/3	teaspoon	ground	2.3680000000000003	0.5489	0.0832	0.017
cornstarch	3	tablespoons		91.44	21.9048	0.0624	0.012
cold water	3	tablespoons		0.0	0.0	0.0	0.0
egg	1		beaten	71.5	0.36	6.28	4.755
tofu	6	ounces	diced	244.9396	4.7287	29.3757	14.8325
green onion	2		diced	38.34	8.1508	1.3774	0.6674
white vinegar	1/3	cup	distilled	14.28	0.0317	0.0	0.0
sesame oil	3/4	teaspoon		29.835	0.0	0.0	3.375

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