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Ingredients30 m servings 285 cals
Original recipe yields 1 servings (1 serving)
- Combine the chicken broth, chopped potato, ginger root, and soy sauce in a saucepan over medium heat; bring to a boil, reduce heat to medium-low, and simmer until the potato is tender, about 10 minutes.
- Stir the chopped tomato and green onion through the potato mixture. Increase heat to medium-high and bring the mixture to a boil.
- Remove the saucepan from the heat and immediately stir the egg into the mixture until the egg cooks into thin ribbons throughout the soup.
Per Serving: 285 calories; 6.3 g fat; 43.9 g carbohydrates; 13.6 g protein; 195 mg cholesterol; 2143 mg sodium. Full nutrition
ReviewsRead all reviews 2
I have had this recipe in my recipe box for 2 years and finally decided to make it to give it a 'face'. I took a little liberty with this one. I cooked the potatoes in the broth with the soy s...