1 cup (medium) of Egg lemon vermicelli soup (240 g) has 144 calories. That works out to 60 calories per 100 g. It contains 20.4 g of carbs, 5 g of protein, 4.1 g of fat and 1.2 g of fiber. Its 624 mg of Sodium covers 27% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.

What is Egg lemon vermicelli soup?

Egg lemon vermicelli soup brings fine noodles together with a gently thickened broth finished with egg and lemon, a style of seasoning known in Turkish cooking as terbiye. It is often made with chicken or meat stock, though recipes vary. The noodles turn tender, while the broth is smooth, lightly glossy and pleasantly tangy. In Turkey it is commonly served hot as a first course at family meals, or as a simple light supper, with black pepper or dried mint on top. The vermicelli makes it mainly a source of carbohydrates, while egg contributes some protein; a 100 g portion has 8.5 g of carbohydrates. For a lighter bowl, keep the added fat modest and use a little less vermicelli.

Egg lemon vermicelli soup Nutrition Facts

Selected: 100 g

KCAL / 100G

Carbs

8.5g

· 3% DV

Protein

2.1g

· 4% DV

Fat

1.7g

· 2% DV

Fiber

0.5g

· 2% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 59% · Protein 15% · Fat 26%

Egg lemon vermicelli soup Vitamins & Minerals

Vitamins

Biotin

2µg · 7% DV

0.06mg · 5% DV

0.25mg · 5% DV

B12

0.13µg · 5% DV

Minerals

Sodium

260mg · 11% DV

Selenium

4µg · 7% DV

Phosphorus

30mg · 4% DV

Iodine

4µg · 3% DV

How Nutritious Is Egg lemon vermicelli soup?

Nutrient density

Medium

40/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Medium

40/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Egg lemon vermicelli soup Glycemic Index

GLYCEMIC INDEX

Medium

0 Low5570100

GLYCEMIC LOAD

Low

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Egg lemon vermicelli soup

To burn the 60 calories in 100 g:

🚶

15min

Walking (5 km/h)

🏃

6min

Running (8 km/h)

🚴

8min

Cycling

🏊

7min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Egg lemon vermicelli soup Processed?

NOVA 3

Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Egg lemon vermicelli soup Contain Allergens?

Contains these allergens:

Gluten yes

Dairy free

Eggs yes

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Egg lemon vermicelli soup Good For?

Vegan

— Not suitable

Vegetarian

— Not suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Egg lemon vermicelli soup Fat Profile

SATURATED

0.4g

MONOUNSATURATED

0.5g

POLYUNSATURATED

0.14g

⚖️

Omega 6:3 ratio 6:1

Above the ideal 4:1 (6:1).

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Foods Similar to Egg lemon vermicelli soup

🧴

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210 kcal

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195 kcal

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Frequently Asked Questions About Egg lemon vermicelli soup

How do you make egg lemon vermicelli soup?

To make egg lemon vermicelli soup, simmer vermicelli in broth until tender. Whisk egg with lemon juice, slowly whisk in a little hot broth to warm the mixture, then stir it into the pot over low heat without letting the soup boil hard.

Is egg lemon vermicelli soup the same as Greek avgolemono?

No, egg lemon vermicelli soup is not automatically the same as Greek avgolemono. Both can use egg and lemon to enrich broth, but avgolemono is a Greek preparation that may include rice or orzo, while this soup is made with vermicelli.

Why does the egg curdle in egg lemon vermicelli soup?

The egg can curdle in egg lemon vermicelli soup if it is poured into very hot broth too quickly or the finished soup boils vigorously. Temper the egg mixture with hot broth first, add it gradually, and keep the heat low.

Which vermicelli should I use for egg lemon vermicelli soup?

Use thin vermicelli for the delicate noodle texture commonly associated with egg lemon vermicelli soup. If using a thicker pasta, allow for a longer cooking time and check it regularly so it does not become overly soft.

When should you add lemon to egg lemon vermicelli soup?

Add the lemon as part of the egg mixture near the end of cooking egg lemon vermicelli soup. Whisk it with the egg before tempering the mixture with hot broth; adding lemon directly to boiling soup can make the egg curdle.

Can you make egg lemon vermicelli soup with chicken broth?

Yes, chicken broth works well in egg lemon vermicelli soup and gives it a fuller savory flavor. Taste the broth before adding salt, since ready-made or homemade chicken broth may already be well seasoned.

Can egg lemon vermicelli soup be made without eggs?

Yes, you can make a version of egg lemon vermicelli soup without eggs, but it will lack the traditional silky, lightly thickened finish. Simmer the vermicelli in broth and add lemon to taste just before serving.

What do you serve with egg lemon vermicelli soup?

Serve egg lemon vermicelli soup with crusty bread, a simple salad, or roasted vegetables for a light meal. Since the soup already contains noodles, a side that is not another pasta or grain keeps the meal balanced in texture.

How long does egg lemon vermicelli soup keep in the fridge?

Egg lemon vermicelli soup keeps for about 3–4 days in a covered container in the refrigerator. Cool it promptly and reheat only the portion you plan to eat, stirring gently so the egg mixture stays as smooth as possible.

Can you freeze egg lemon vermicelli soup?

You can freeze egg lemon vermicelli soup, but the egg mixture may separate and the vermicelli can turn soft after thawing. For a better texture, freeze the broth before adding the egg-lemon mixture and noodles, then finish the soup fresh.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 26, 2026