Recipes · Chinese · Soups and Broths
Tomato and Egg Soup
One serving has 205 kcal and 10 g protein, and at least a fifth of a woman's daily need of choline (44%), vitamin K (39%), selenium (34%), riboflavin (33%), vitamin C (30%) and vitamin A (27%). Ready in 25 minutes.
- Preparation: 10 min
- Cooking: 15 min
- Makes: 1 serving (507 g)
- Difficulty: Easy
- Diets: Vegetarian, Gluten-free, Dairy-free, Low carb
- Contains: celery, egg, sesame
Ingredients
- 150 g Tomatoes, raw
- 60 g Eggs, whole, raw
- 250 g Vegetable broth
- 30 g Water
- 5 g Scallions, raw
- 6 g Vegetable oil
- 0.8 g Salt
- 0.3 g White pepper
- 1 g Sesame oil
- 4 g Cornstarch
Method
- Cut the tomatoes into wedges. Beat the egg in a small bowl.
- Heat the vegetable oil in a pot and stir-fry the tomatoes for 2-3 minutes until they soften and release their juices.
- Pour in the vegetable broth and water, bring to a boil, and simmer for 5 minutes so the tomato flavour infuses the broth.
- Mix the cornstarch with a splash of cold water and stir it into the simmering soup to thicken it very lightly.
- Season with the salt and white pepper, then, while stirring the soup in one direction, drizzle in the beaten egg in a thin stream so it sets into silky ribbons.
- Remove from the heat, drizzle with the sesame oil, and scatter over the scallion before serving.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 205 kcal | 10% |
| Carbohydrates | 12.8 g | |
| Water | 467 mL | |
| Fiber | 2 g | 7% |
| Protein | 9.6 g | 20% |
| Tryptophan | 0.11 g | |
| Threonine | 0.38 g | |
| Isoleucine | 0.43 g | |
| Leucine | 0.7 g | |
| Lysine | 0.59 g | |
| Methionine | 0.24 g | |
| Cystine | 0.18 g | |
| Phenylalanine | 0.45 g | |
| Tyrosine | 0.32 g | |
| Valine | 0.55 g | |
| Histidine | 0.21 g | |
| Fat | 13.2 g | |
| Monounsaturated | 4 g | |
| Polyunsaturated | 5.1 g | |
| Docosahexaenoic Acid (DHA) | 0.03 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 4.5 g | |
| Saturated | 3 g | |
| Trans-Fats | 0.06 g | |
| Cholesterol | 223 mg | |
| Calcium | 61.7 mg | 6% |
| Copper | 0.17 mg | 19% |
| Iron | 1.7 mg | 10% |
| Magnesium | 27.9 mg | 9% |
| Manganese | 0.23 mg | 13% |
| Phosphorus | 165 mg | 24% |
| Potassium | 500 mg | 11% |
| Selenium | 18.6 µg | 34% |
| Sodium | 1,145 mg | |
| Zinc | 1.1 mg | 14% |
| Thiamin (vitamin B1) | 0.14 mg | 13% |
| Riboflavin (vitamin B2) | 0.36 mg | 33% |
| Niacin (vitamin B3) | 1.2 mg | 9% |
| Pantothenic acid (vitamin B5) | 1.2 mg | 24% |
| Pyridoxine (vitamin B6) | 0.24 mg | 18% |
| Folate (vitamin B9) | 53.9 µg | 13% |
| Cobalamin (vitamin B12) | 0.53 µg | 22% |
| Choline | 187 mg | 44% |
| Vitamin A | 192 µg | 27% |
| Vitamin C | 22.6 mg | 30% |
| Vitamin D (D2 + D3) | 49.2 IU | 8% |
| Vitamin E | 2 mg | 13% |
| Vitamin K | 35.3 µg | 39% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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