Tomato-Egg Flower Soup

Oxmoor House
4 (1-cup) servings.


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1 (14 1/4-ounce) can no-salt-added chicken broth
1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
1 teaspoon low-sodium soy sauce
1 egg white
1/4 teaspoon sesame oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 green onion, diagonally sliced


Combine broth and tomatoes in a large saucepan; bring to a boil. Remove saucepan from heat; add soy sauce.

Combine egg white and sesame oil. Stir hot broth mixture vigorously with a wire whisk while gradually adding egg white mixture. Add salt and pepper.

To serve, ladle soup into individual bowls. Top each serving with sliced green onion.

Created date

August 2009

Nutritional Information

Calories 37
Caloriesfromfat 7 %
Fat 0.3 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.9 g
Carbohydrate 5.7 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 208 mg
Calcium 0.0 mg