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Nutrition Facts

Serving Size 1 (244g)

Recipe makes 4 servings

Calories 84
Calories from Fat 26 (30%)
Amount Per Serving %DV
Total Fat 2.9g 4%
Saturated Fat 0.8g 4%
Monounsaturated Fat 1.2g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 56mg 18%
Sodium 446mg 18%
Potassium 409mg 11%
Total Carbohydrate 9.1g 3%
Dietary Fiber 1.4g 5%
Sugars 4.9g
Protein 6.1g 12%

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Egg Flower Soup

Recipe #220048 | 20 min | 10 min prep | add private note
Axe

By: Axe
Apr 1, 2007

This has become a family staple for occasions when we are in the mood for a nice thin, light soup. Often I'll double the recipe.

SERVES 4 (change servings and units)

Ingredients

Directions

  1. 1
    Drain and chop tomatoes and reserve juice.
  2. 2
    Bring soy sauce, tomato juice and stock to the boil.
  3. 3
    Add tomatoes and half the spring onions and cook for 2 minutes.
  4. 4
    Dribble beaten eggs in gradually.
  5. 5
    Serve immediately, sprinkled with remaining spring onions.

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Featured Reviews for This Recipe

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From: Derf

On May 7, 2007

a really excellant soup! so easy and quick to put together, it's wonderful for lunch. but it made so much there was enough for lunch again tomorrow. Because i wanted to keep some for the next day, I didn't put the egg in all of the soup. I added it to each bowl of soup with the extra green onions. I will be making it again, quite outstanding, thanks for posting!

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