Fluffy Egg Soup with Chicken Stock Base

Name: Fluffy Egg Soup with Chicken Stock Base
Cook time: 8 min
Ingredients: Egg 1; Water 300ml; Chicken stock powder 1 tsp; Soy sauce 1/2 tsp; Salt a pinch; Potato starch 1 tsp; Water (for potato starch slurry) 2 tsp; Chopped spring onion a little

A fluffy Chinese-style soup made with plenty of egg. The potato starch thickens it, helping it stay warm for longer.

Soup 8 min50 kcal / Protein 6g / Fat 2.7g (per serving)Remission OKActive OK

汁物中華風活動期OK

Add to meal log

Ingredients

Egg1

Water300ml

Chicken stock powder1 tsp

Soy sauce1/2 tsp

Salta pinch

Potato starch1 tsp

Water (for potato starch slurry)2 tsp

Chopped spring oniona little

Instructions

1
Heat the water and chicken stock powder in a saucepan.
2
Season with soy sauce and salt, then add the potato starch slurry to thicken.
3
Slowly pour in the beaten egg, guiding it along a chopstick.
4
Once the egg has set fluffily, turn off the heat and scatter with chopped spring onion to serve.

Related recipes

Tofu and Daikon Miso Soup

55 kcal Protein 4g Fat 2.5g

Pumpkin Potage

75 kcal Protein 2g Fat 0.2g

Grated Carrot Soup

40 kcal Protein 1g Fat 0.3g

This recipe is general information. It may not suit your individual symptoms or condition. Start with small amounts when trying new foods and watch for changes.

Start free