Egg Lemon Soup


This Chinese classic is one of the simplest of soups.

  • 6Servings


  • 7 cups vegetable broth
  • 1/2 cup long-grain white rice
  • 3 large eggs,room temperature
  • 5 Tbs.fresh lemon juice
  • 3 Tbs. fresh dill, chopped


In medium saucepan, bring the broth to a boil. Add rice, cover and cook at medium heat,20 minutes. Turn off heat.

In a medium bowl, whisk eggs until they are frothy. Slowly ladle 1/2 cup hot broth into eggs, whisking to prevent eggs from curdling. Return egg mixture to pot, stir in lemon juice and dill, and season with pepper. Gently reheat and serve.

Nutrition Information

  • Calories: 150
  • Carbohydrate Content: 22 g
  • Cholesterol Content: 106 mg
  • Fat Content: 4 g
  • Fiber Content: 1 g
  • Protein Content: 7 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 616 mg