Tomato and Egg Soup recipe - ingredients, nutrition and when to eat it
This light, tangy soup is made by gently simmering tomatoes and eggs. It’s easy to serve with rice for a simple lunch or dinner.
Soups & stews · 15 minutes to cook
Nutrition (per 577g serving): 144.9 kcal · protein 8.1g · carbohydrate 7.3g · fat 9.5g · sodium 744.4mg
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: Stirring too much right after adding the beaten eggs can make the broth cloudy.
Tips: Cook the tomatoes until soft so their tangy flavor infuses the broth.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Tomato — 1 pc
- Egg — 1 pc
- Green onion — 0.3 stalk
- Cooking oil — 1 tsp
- Salt — 0.5 tsp
- Water — 1.5 cup