Tomato Soup with Egg Flower
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INGREDIENTS
- 1 pn MSG
- Salt and pepper
- 1 Onion
- 4 Tomatoes
- 1 tb Vegetable oil
- 1 Egg ; beaten
- 3 c Chicken Stock
INSTRUCTIONS
Skin and cut the tomatoes and cut the onion into eighths. Heat the oil in a large saucepan. Add the tomatoes and onion and fry for 5 minutes or until softened but not browned. Pour off excess oil and add the stock, salt, pepper and MSG. Bring to the boil and simmer for 30 minutes. Add the egg slowly, stirring constantly, until it separates into shreds. Posted to recipelu-digest Volume 01 Number 237 by James and Susan Kirkland
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (3578g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 1069 | ||
| Calories from Fat: 318 (30%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 35.4g | 47 % | |
| Saturated Fat 7.4g | 37 % | |
| Monounsaturated Fat 16.7g | ||
| Polyunsanturated Fat 8g | ||
| Cholesterol 254.7mg | 78 % | |
| Sodium 2390.7mg | 82 % | |
| Potassium 6407.5mg | 169 % | |
| Total Carbohydrate 138.8g | 41 % | |
| Dietary Fiber 25.5g | 102 % | |
| Sugars, other 113.3g | ||
| Protein 61.2g | 87 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 1069
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