Asian Style Tomato Soup with Egg Custard
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
101
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 101 cal. | (5 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 21.4 μg | (36 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 431 mg | (11 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 500 grams ripe Tomatoes
- 3 centimeters ginger
- 2 scallions
- 4 Kaffir lime leaves
- 2 sprigs Lemongrass
- 1 chili pepper
- 1 Tbsp sunflower oil
- 800 milliliters Vegetable broth
- 2 eggs
- salt
- peppers
- soy sauce (light)
- cilantro (for garnishing)
Preparation steps
1.
Rinse tomatoes, blanch, peel and cut into wedges. Rinse and dry scallions, cut one part into thin strips and another in thin rings. Rinse lime leaves and lemongrass. Cut lemongrass in half lengthwise. Rinse chile pepper, cut in half, remove seeds and cut into thin strips. Heat oil in a saucepan and sauté all vegetables briefly. Add broth and simmer for about 5-10 minutes on low heat.
2.
Remove lemongrass. Beat eggs in a bowl, whisk, season with salt and pepper and pour into boiling soup. Mix well and let egg thicken in the soup. Season with soy sauce and add cilantro leaves. Pour into bowls and serve.
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