Egg Drop Soup (Tamago Toji)
15 mins (prep 5, cooking 10)
10 ingredients
4 servings
This recipe is from the book "At Home with Japanese Cooking" by Elizabeth Andoh. I haven't tried it, but am posting it for future use and safekeeping because I always seem to have leftover egg from various other recipes.

Categories:  mushroom , served-hot , <-15-mins , quick , equipment , soups-&-stews , japanese , egg , eggs~dairy , asian , time-to-make , easy , presentation , inexpensive , vegetable , stove-top ,
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Serving Size (181.74 g)
Servings 4
Amount per Serving
Calories 23.77 Calories from Fat 1.44
% Daily Value *
Total Fat 0.16g 1.0%
Saturated Fat 0.06g 1.26%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 536.16mg 89.36%
Total Carbohydrate 2.19g 2.93%
Dietary Fiber 0.0 g 0.08%
Sugars 0.98 g %
Protein 3.61g 28.89%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 14.61mg% Iron 0.5mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh mushrooms, whole beaten egg