“Egg” Drop Soup

Vegetarian

Prep

5 min

Serves

6

Skill

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  

Nutrition per serving

Weight, measurement and temperature conversions
398 kJ

energy kj

4 g

protein

0.4 g

saturated fat

2.2 g

dietary fibre

14 g

carbohydrate

2 g

sugars

546 mg

sodium