“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
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Method
- In a pot, add in the vegetable broth, ginger, corn, carrot, and salt and bring to a boil.
- Simmer for 5 minutes.
- Thinly slice the silken tofu to resemble egg.
- Add in the spring onion.
- Mix the cornstarch with water and So Good Almond Unsweetened Milk, mix for until smooth, then add into the pot.
- 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
