Read more to check out the full recipe! (Unsplash) Some days when you're sick or exhausted, all you crave is a steaming bowl of comfort food to lift your spirits! Try this high-protein, low-calorie recipe.Few meals are as comforting as a warm bowl of soup. Whether you're feeling under the weather, winding down after a long day or simply craving something light yet satisfying, a nourishing soup can tick all the right boxes. Even better when it's packed with vegetables, delivers a good dose of protein and comes together in just a few minutes, making it an easy, wholesome meal for any day of the week.Also Read | Fitness coach shares creamy and wholesome Amritsari paneer bhurji recipe with 51 grams of proteinFitness coach and food blogger Ralston D'Souza, known for sharing high-protein, nutrition-focused recipes on social media, has shared a wholesome recipe for Chinese tomato egg soup that's packed with flavour while offering a protein boost. In an Instagram video shared on July 21, he walks viewers through the step-by-step method for preparing this comforting soup, which is both high in protein and low in calories.Check out the full recipe below!Ingredients (Serves 3)½ tsp oil4 garlic cloves, minced2 spring onions, finely sliced (reserve some greens for garnish, if desired)3 medium tomatoes (about 400 g), chopped2 tbsp soy sauce700 ml water1 tbsp cornflour (cornstarch)2 tbsp water (to make the slurry)3 eggs, lightly beaten1 tsp white pepper½ tsp salt, or to taste½ tsp sesame oilA handful of fresh coriander leaves, choppedMethodHeat the oil in a pot over medium heat. Add the garlic and spring onions, and sauté for about 30 seconds until fragrant.Add the chopped tomatoes and cook for six to seven minutes, stirring occasionally, until they soften and become saucy.Stir in the soy sauce and pour in the 700 ml water. Mix well, cover and bring to a boil, about 5 minutes.In a small bowl, whisk together the cornflour and two tablespoons of water to make a smooth slurry. Add it to the soup, stirring continuously until it begins to thicken slightly.Reduce the heat to low. Slowly pour in the beaten eggs in a thin stream while gently stirring the soup to create delicate egg ribbons.Season with the white pepper, salt and sesame oil. Stir in the chopped coriander leaves.Remove from the heat and serve hot.Tip: For a higher-protein version, replace one or two whole eggs with additional egg whites without significantly increasing the calorie count.Approximate nutrition (per serving)Calories: 130 kcalProtein: 8 gramsCarbohydrates: 9 gramsFat: 6 gramsNote to readers: This article is for informational purposes only. It is based on user-generated content from social media. HT.com has not independently verified the claims and does not endorse them.Eshana Saha is a fresh face in lifestyle and cultural journalism, bringing a refined, multidisciplinary perspective to the intersection of entertainment, fashion and holistic wellbeing. With less than a year of professional experience, she has quickly adapted to high-pressure editorial environments and currently works full-time with HT Media. Prior to this, she interned for nearly six months with Hindustan Times’ entertainment and lifestyle vertical, where she gained hands-on experience in digital reporting, trend analysis and editorial storytelling.