“Egg” Drop Soup

  • Prep time 25 mins
  • Servings 6

Ingredients

4 cups Reduced Sodium Vegetable broth

1 thumb chopped Ginger

1/2 cup Unsweetened almond milk

1/2 cup corn

½ cup finely diced carrot

300g silken tofu

1/2 cup chopped spring onion

¼ tsp salt

1/4 cup cornstarch

¼ cup water

 

Method

  1. In a pot, add in the vegetable broth, ginger, corn, carrot, and salt and bring to a boil.
  2. Simmer for 5 minutes.
  3. Thinly slice the silken tofu to resemble egg.
  4. Add in the spring onion.
  5. Mix the cornstarch with water and So Good Almond Unsweetened Milk, mix for until smooth, then add into the pot.
  6. Mix and simmer for 1 minute, top with more spring onion, and serve hot.

Nutritional information

  • Per Serve
  • Energy (kJ)
    398
  • (Cal)
    95
  • Protein (g)
    4
  • Fat (g)
    2
  • Saturated Fat (g)
    0.4
  • Carbohydrate (g)
    14
  • Sugars (g)
    2
  • Dietary Fibre (g)
    2.2
  • Sodium (mg)
    546
  • Potassium (mg)
    178
  • Calcium (mg)
    50
  • Iron (mg)
    1.2
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