4 Serves
15 Mins
In a wok, bring the chicken broth to a gentle boil over medium-high heat.
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NigerianVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
17 µg / 400 µgCalcium
34 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
11 mg / 420 mgPhosphorus
75 mg / 1,250 mgPotassium
138 mg / 4,700 mgSodium
1648 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
100 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Stir in the salt, sugar, white pepper, and sesame seed oil until well combined.
Add the mixed vegetables to the boiling broth and cook until tender.
In a small bowl, whisk together the cornstarch and water to create a slurry, then slowly pour it into the soup while stirring until the broth reaches your desired thickness.
Slowly drizzle the beaten egg into the simmering soup, stirring gently for 8 seconds to create delicate ribbons.
Ladle the soup into bowls and garnish with fresh green onions before serving.
12
g24
g24
g
Chinese