After a cold or rainy day, your body likely craves something hot to warm you up. Having a steaming bowl of soup can warm up your stomach and trigger your appetite before eating your main course. Soup can also be a well-balanced meal by itself. Carbohydrates, proteins, and fresh vegetables can be put together to create an all-in-one meal.
While soup is an easy and convenient way to get most of your nutrients in a single meal, some types of soup might not be as healthy as you imagine. For example, canned soup sold in grocery stores can be high in sodium and should be avoided for people who have high blood pressure (see our post for Cooking with Canned Foods for more information). Cream-based soups like New England Clam Chowder can be high in calories and saturated fat. It’s always good to read the nutrition labels and be mindful of the portion size before consuming these kinds of soups.
Here is a low-sodium soup recipe with ingredients you may already keep in the house!
Tomato Egg Drop Noodle Soup
Original Recipe from Jing Feng
One serving
Ingredients
- 1 medium size fresh tomato
- A bunch of noodles (about 40 g), ramen noodles are recommended
- 1 medium egg
- 2 cloves of garlic, minced
- A handful of chopped green onions
- 2 tbsp oil of choice
- 1 cup water
- ¼ tsp salt
- White pepper, if desired (black pepper works as well)
Instructions
1. Boil the noodles in hot water according to the instructions on the packages, drain and transfer the noodles into a large bowl. Add a few drops of oil on the noodles and toss well to avoid sticking together.
2. Add 2 tbsp of oil in the frying pan, and then add garlic to cook for 30 seconds.
Chop the tomato and stir fry it until softened.
3. Add water, salt, white pepper to simmer for about 3 minutes with medium heat. Beat the egg in a separate bowl while waiting for the soup to simmer.
4. Pour the egg to the soup and stir, and the egg will be cooked instantly. Pour the soup on the noodles.
What’s your favorite soup to eat on cold days? We would love to hear from you!
