Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Egg | 1 large egg (50g) | 78 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 cups stock (dashi is preferable, otherwise chicken or vegetable is fine)
- 1/4 teaspoon salt
- 1/2 teaspoon soy sauce
- 2-3 fresh mushrooms (optional)
- 1 whole beaten egg
- 2-3 stalks trefoil or coriander, chopped or 1/2 tablespoon chives, chopped (optional)
- szechwan pepper (sansho)
- =
Directions
Heat stock in a saucepan and stir in salt and soy sauce.
If using mushrooms, wash and slice thinly and add to the stock.
Simmer for 3-4 minutes.
Bring soup to a boil and with a ladle or chopsticks stir the soup clockwise.
Pour in the beaten egg, remove the soup from the heat and stir counterclockwise.
If using add trefoil/coriander/chives, cover pot for 30-40 seconds then uncover and add pepper.
Serve immediately.
If you cannot find the sansho/Szechwan peppercorns, I imagine a pinch of standard black pepper (or a blend, which often contain sansho/Szechwan peppercorns) will do.