Chinese Egg-Drop Soup

Chinese Egg-Drop Soup

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Servings: 6
Calories: 144


  • 1 Tbs Vegetable oil
  • 1 Medium onion thinly sliced
  • 1 Small cucumber finely diced
  • 3 pints Chicken stock
  • 4 Tomatoes blanched, peeled and quartered
  • 1 Egg lightly beaten


  • Heat the oil in a large saucepan. Add the onion and fry for 1 minute, stirring constantly. Add the cucumber to the pan and fry for 1 minute, stirring constantly. Pour over the stock and bring to the boil. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
  • Stir in the tomatoes and simmer for a further 5 minutes.
  • Remove from the heat and beat in the egg. Serve at once.
Calories: 144 kcal
Carbohydrates: 14 g
Protein: 8 g
Fat: 6g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 34 mg
Sodium: 355 mg
Potassium: 548 mg
Fiber: 2 g
Sugar: 7 g
Vitamin A: 766 IU
Vitamin C: 15 mg
Calcium: 31 mg
Iron: 1 mg
Dishes Soups
Cuisine Asian
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