- 2 eggs beaten
- 4 cups chicken broth low sodium
- 1 tablespoon cornstarch mixed with 2 tablespoons of water
- 1/2 teaspoon grated ginger fresh
- 2 tablespoons chopped scallions for garnish
- to taste salt and pepper for seasoning
In a medium saucepan, bring the chicken broth to a boil.
Add the grated ginger and salt into the boiling broth, then reduce the heat to a simmer.
Slowly stir in the cornstarch mixture, and simmer for another minute until slightly thickened.
Gradually pour the beaten eggs into the simmering soup while stirring gently to create egg ribbons.
Remove from heat and adjust the seasoning with salt and pepper if needed.
Garnish with chopped scallions before serving.
Serving: 1gCalories: 120kcalCarbohydrates: 9gProtein: 8gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 140mgSodium: 590mgPotassium: 120mgVitamin A: 8IUVitamin C: 2mgCalcium: 2mgIron: 6mg