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Servings: 1
21 g protein
28 g carbs
2 g fat
206 kcal

Instructions

  • Bring chicken broth, soy sauce, and ground ginger to a boil in a large saucepan over medium-high heat.
  • Reduce heat to low and let it simmer for about 5 minutes.
  • Stir in spinach and peas; cook for 2 minutes.
  • Mix cornstarch with 2 teaspoon water and slowly pour into the soup, stirring constantly until thickened.
  • Pour egg whites into soup and slowly swirl to create egg ribbons.
  • Sprinkle green onion and remove from the heat.
  • Serve hot.

Nutritional Facts

per 1 serving size (unscaled)


Amount Per Serving


Calories 206 kcal

Calories from Fat 18


% Daily Values*


Total Fat 2 g

2.86%


Saturated Fat 0.7 g

2.92%



Polyunsaturated Fat 0.18 g



Monounsaturated Fat 0.05 g



Cholesterol 6 mg

2.4%



Sodium 812 mg

35.3%



Potassium 535 mg



Total Carbohydrate 28 g

9.03%


Dietary Fiber 5.81 g

18.16%



Sugars 5.41 g

6.01%



Protein 21 g


Vitamin A 21.56%

Vitamin C 23.75%


Calcium 4.5%

Iron 23.08%


* Nutritional Values are estimated and may vary

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