Ingredients

  • 5 cups chicken stock
  • 1 teaspoon ginger (fresh grated)
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon cornstarch
  • 3 eggs (lightly beaten)
  • 2 cups tofu (cubed, amount depends on your preference)
  • 2 green onions (diced)

Directions

  1. Using your KitchenAid® Cast Iron Cookware over high heat, bring your chicken stock, grated ginger and soy sauce to a boil. In a small bowl or cup, mix together a few tablespoons of the chicken stock from your KitchenAid® Cast Iron Cookware with the cornstarch until blended together and there are no more lumps.
  2. Slowly pour the cornstarch mixture into the chicken stock and stir until dissolved and the stock has thickened a bit. Turn the heat to a low simmer and then slowly pour in your beaten eggs, while stirring your soup in one direction. Add in the tofu, turn off the heat and add in the green onions. Taste and add a touch more soy sauce if needed. Serve immediately and enjoy.
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NutritionView more

270Calories
Sodium32%DV760mg
Fat20%DV13g
Protein47%DV24g
Carbs6%DV18g
Fiber0%DV0g

PER SERVING *

Calories270Calories from Fat120
% DAILY VALUE*
Total Fat13g20%
Saturated Fat2.5g13%
Trans Fat
Cholesterol170mg57%
Sodium760mg32%
Potassium550mg16%
Protein24g47%
Calories from Fat120
% DAILY VALUE*
Total Carbohydrate18g6%
Dietary Fiber0g0%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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