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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Egg Flower Soup

Source: dLife

Egg Flower Soup with ginger root.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	101.9

Total Carbs	2.8 g

Dietary Fiber	0.0 g

Sugars	0.2 g

Total Fat	5.6 g

Saturated Fat	1.6 g

Unsaturated Fat	0.3 g

Potassium	45.6 mg

Protein	9.6 g

Sodium	262.8 mg

Dietary Exchanges 5.6 Fat, 0.0 Vegetables, 0.5 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

5.0
5 cup low fat unsalted chicken broth 2.0
2 tsp fresh ginger root 2.0
2 tsp low sodium soy sauce 1.0
1 tsp sesame oil 1.0
1 tsp Chinese 5-spice powder 1.0
1 tbsp cornstarch 2.0
2 each eggs 1.0
1 pinch black pepper 1.0
1 tsp chopped scallions 1.0
1 tsp fresh cilantro

Directions

Put the chicken or vegetable stock in a large pan with the ginger, soy sauce, oil and five-spice powder. Bring to boil and allow to simmer gently for 10 minutes.
Blend the cornstarch in a measuring cup with 4-5 tablespoons water and stir into stock. Cook, stirring constantly, until slightly thickened. Season with salt and pepper to taste.
In a pitcher, beat the eggs together with 2 tablespoons cold water until the mixture becomes frothy.
Bring the soup back to boil and drizzle in the egg mixture, stirring vigorously with chopsticks. Choose a pitcher with a fine spout to form a very thin drizzle. Serve at once, sprinkled with sliced scallions and chopped cilantro.