Egg Lemon Soup - Yoga Journal

Egg Lemon Soup


This Chinese classic, one of the simplest of soups, can go with just about anything.

  • ServingServings


  • 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


  1. In medium saucepan, bring the broth to a boil. Add rice, cover and cook at medium heat,20 minutes. Turn off heat.
  2. 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

  • Serving Size: 6 SERVINGS
  • 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