Tomato Egg Flower soup
You just need good stock and a handful of ingredients, most of which you will have on hand. None of the measurements need be exact. The final flavour is very much dependent on how you like it, so feel free to adjust the seasonings. In case you are using pre-salted stock, cut the salt out completely. In Hom’s recipe, he suggests blanching the tomatoes to remove the skin, but I often don’t bother. Also purists wouldn’t add soy sauce to the soup, but offer it as a condiment on the table but I love the flavour of the light soy sauce. Chinese soups traditionally use white pepper (which is stronger than black pepper) but use black if that’s all you have.
Servings |
Prep Time |
4 |
5min |
Servings |
Prep Time |
4 |
5min |
|
|