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Tomato-Egg Flower Soup

Yield 4 (1-cup) servings.

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

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

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