Egg Flower Soup Recipe

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Egg Flower Soup
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Ingredients
5
Count
Nutrition
96
Calories
Total time
20
Minutes
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Ingredients:

Directions:

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

Per ServingPer 100 g
Amount Per 1 Serving
Calories 95.78 Kcal (401 kJ)
Calories from fat 20.7 Kcal
% Daily Value*
Total Fat 2.3g 4%
Cholesterol 44.52mg 15%
Sodium 570.76mg 24%
Potassium 462.14mg 10%
Total Carbs 12.65g 4%
Sugars 6.61g 26%
Dietary Fiber 2.25g 9%
Protein 7.66g 15%
Vitamin C 10.4mg 17%
Iron 1.4mg 8%
Calcium 49.8mg 5%
Amount Per 100 g
Calories 39.54 Kcal (166 kJ)
Calories from fat 8.55 Kcal
% Daily Value*
Total Fat 0.95g 4%
Cholesterol 18.38mg 15%
Sodium 235.64mg 24%
Potassium 190.8mg 10%
Total Carbs 5.22g 4%
Sugars 2.73g 26%
Dietary Fiber 0.93g 9%
Protein 3.16g 15%
Vitamin C 4.3mg 17%
Iron 0.6mg 8%
Calcium 20.6mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.7
    Points
  • 2
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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