Tomato and Egg Soup recipe - ingredients, nutrition and when to eat it
This clear soup brings together the tangy flavor of tomatoes and the soft texture of eggs.
This clear soup brings together the tangy flavor of tomatoes and the soft texture of eggs. It comes together quickly, making it a nice choice for a simple breakfast or a light dinner.
Soups & stews · 15 minutes to cook
Nutrition (per 568.3g serving): 121.1 kcal · protein 8.2g · carbohydrate 7.6g · fat 6.8g · sodium 408.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Add the eggs and avoid boiling the soup for too long to keep them soft and silky.
Tips: If the tomatoes are firm, sauté them for about a minute longer so their tangy juices flavor the broth.
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Ingredients (1 serving)
- Tomato — 1 pc
- Egg — 1 pc
- Green onion — 0.2 pc
- Water — 350 ml
- Salt — 1 g
- Sesame oil — 0.5 tsp