Brunch

Seaweed and Egg Soup is for Soup.

Seaweed and Egg Soup takes 5 minutes to prepare.

Seaweed and Egg Soup takes 5 minutes to cook.

Seaweed and Egg Soup makes 1 servings.

The ingredients for Seaweed and Egg Soup are:

1 serving Broth, chicken: College Inn, Light & Fat Free, 50% less Sodium, Chicken Broth, 1 cup/serv
1 cup (8 fl oz) Water, tap
1 tbsp Soy sauce (tamari)
.25 tbsp Fish Sauce
1 large Egg, fresh, whole, raw
.25 tbsp Nakano Seasoned Rice Vinegar
.5 1tsp Sesame Oil
1 serving Kirkland Roasted Seasoned Seaweed (1/5 carton)

Here is how you make Seaweed and Egg Soup:

bring water and broth to boil, add other ingredients, then stir gently occasionally until egg is cooked to personal preference. Then serve.takes 5 minutes or fewer.Serving Size: 1-2 servingsNumber of Servings: 1Recipe submitted by SparkPeople user ABLU272.

The nutritional information for Seaweed and Egg Soup is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 134.3

• Total Fat: 8.6 g
• Cholesterol: 186.0 mg
• Sodium: 1,998.6 mg
• Total Carbs: 3.8 g
• Dietary Fiber: 0.1 g
• Protein: 10.4 g

Seaweed and Egg Soup is Asian cuisine.