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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place tofu, garlic, ginger, soy sauce, and vinegar in a small bowl to marinade. Set aside, stirring occasionally. | 2. Place broth into a pot with the sliced carrot. Put on Medium high heat. | 3. Put dice onions, mince woodear mushrooms and frozen greens into a small bowl. | 4. When the broth comes to a boil let simmer 1 minute. Add Tofu mixture and stir. Save bowl. | 5. Add Onions and mushrooms mixture to the broth stir. | 6. Place the eggs in the toful bowl, add white pepper and beat well. | 7. Gentle pour egg mixture over soup and stir. | 8. I serve this alone for lunch or with spring rolls and stir fried rice for a full dinner. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	8	cups		624.96	15.12	89.1072	20.9664
red pepper	1	chinese		-	-	-	-
carrot	1		sliced	52.48	12.2624	1.1904	0.3072
tofu	1/2	cup	diced firm	181.44	3.5028	21.7602	10.9872
soy sauce	1/4	cup		33.7875	3.1429	5.1892	0.3634
ginger	1	tablespoon	shredded pickled	4.8	1.0662	0.1092	0.045
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
rice vinegar	2	tablespoons		-	-	-	-
mushroom	2	ounces		19.2777	3.8499	1.2701	0.2778
green onion	2			38.34	8.1508	1.3774	0.6674
green	3	tablespoons		1.5675	0.3085	0.1568	0.0093
white pepper	1/8	teaspoon		0.888	0.2058	0.0312	0.0064
egg	2			143.0	0.72	12.56	9.51

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