Chinese Watercress Soup
|Chicken broth||4 Cup (64 tbs)|
|Soy sauce||5 Milliliter|
|Watercress leaves||1 Cup (16 tbs)|
Add the green onions to the chicken broth in a 6-cup (1.5 L) microwave-safe bowl.
Cover and microwave at HIGH 10 minutes.
Beat the eggs with the soy sauce.
Slowly pour this mixture into the hot broth, stirring constantly.
The eggs will form long filaments and will cook very quickly, simply from the heat of the broth.
Add the watercress leaves.
The soup will resemble scrambled eggs.
Serving size: Complete recipe
Calories 204 Calories from Fat 90
% Daily Value*
Total Fat 10 g15.4%
Saturated Fat 3.1 g15.6%
Trans Fat 0 g
Cholesterol 423 mg141%
Sodium 3238.4 mg134.9%
Total Carbohydrates 9 g2.8%
Dietary Fiber 1.9 g7.6%
Sugars 6.2 g
Protein 19 g37.6%
Vitamin A 70.5% Vitamin C 61.6%
Calcium 12.5% Iron 16.2%
*Based on a 2000 Calorie diet