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    You are in: Home / Recipes / Egg Flower Soup Recipe
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    Egg Flower Soup

    Egg Flower Soup. Photo by FrenchBunny

    1/5 Photos of Egg Flower Soup

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Axe's Note:

    This has become a family staple for occasions when we are in the mood for a nice thin, light soup. Often I'll double the recipe.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

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    Ratings & Reviews:

    • on September 23, 2010

      55

      This soup was so easy and quick to put together. The flavor was absolutely delicious !!! I think I would like to next time use the immersion blender in it for just a bit before adding the egg. I only needed 2 bowls for lunch so the remainder I had put in a container to freeze without the egg in it. Also a good quality can of plum tomatoes makes a difference. Will be making this soup again. Makes for a great lunch because it is not heavy. Thanks for sharing Axe....will be making this often. I love soups for lunch with either sandwiches or salads.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 15, 2010

      55

      Wow - this is a delicious, quick and easy soup!!! I am the queen of quick soups with eggs but never thought of this combo. Made exactly as posted and then drizzeled a little dark sesame oil on top. This is being added to our regular rotation. Just for fun, I might try poaching the egg next time... Thx. for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 07, 2007

      55

      a really excellant soup! so easy and quick to put together, it's wonderful for lunch. but it made so much there was enough for lunch again tomorrow. Because i wanted to keep some for the next day, I didn't put the egg in all of the soup. I added it to each bowl of soup with the extra green onions. I will be making it again, quite outstanding, thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Egg Flower Soup

    Serving Size: 1 (244 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 84.6
     
    Calories from Fat 26
    30%
    Total Fat 2.9 g
    4%
    Saturated Fat 0.8 g
    4%
    Cholesterol 56.4 mg
    18%
    Sodium 446.6 mg
    18%
    Total Carbohydrate 9.0 g
    3%
    Dietary Fiber 1.4 g
    5%
    Sugars 4.8 g
    19%
    Protein 6.0 g
    12%

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