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Picture of Tomato and Egg Drop Noodle Soup
asian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2506 kcal 125 %
  • Fat 100 g 153 %
  • Saturated 18 g 88 %
  • Carbs 328 g 109 %
  • Fiber 31 g 124 %
  • Protein 84 g 167 %
  • Cholesterol 1030 mg 343 %
  • Sodium 5312 mg 221 %
  • Calcium 653 mg 65 %
  • Magnesium 367 mg 87 %
  • Potassium 3225 mg 69 %
  • Iron 24 mg 136 %
  • Zinc 11 mg 99 %
  • Phosphorus 1437 mg 205 %
  • Vitamin A 596 µg 66 %
  • Vitamin C 120 mg 133 %
  • Thiamin (B1) 9 mg 717 %
  • Riboflavin (B2) 3 mg 223 %
  • Niacin (B3) 35 mg 221 %
  • Vitamin B6 2 mg 182 %
  • Folate equivalent (total) 1467 µg 367 %
  • Vitamin B12 3 µg 115 %
  • Vitamin D 5 µg 33 %
  • Vitamin E 15 mg 100 %
  • Vitamin K 106 µg 88 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Tomato and Egg Drop Noodle Soup

Ingredients

  • 2½ tsp. Diamond Crystal or 1¼ Morton kosher salt, divided, plus more
  • 1 small yellow or red onion
  • 2 garlic cloves
  • 1 1" piece ginger
  • 1 scallion
  • 12 oz. instant ramen or other wheat noodles
  • 2 Tbsp. grapeseed or vegetable oil
  • 1 28-oz. can diced tomatoes
  • 4 cups low-sodium vegetable broth or water
  • 4 large eggs
  • Pinch of freshly ground white pepper
  • 3 Tbsp. (or more) light or dark brown sugar or granulated sugar
  • Toasted sesame oil or chili oil
  • Maggi seasoning sauce or soy sauce (for serving)

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