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
Cook Time
5min
Servings Prep Time
4 5min
Cook Time
5min
Ingredients
Instructions
  1. Put the stock into a saucepan and bring to a simmer.
  2. Lightly beat the eggs in a small measuring jug (or a bowl with a lip) with the sesame oil.
  3. Add the light soy sauce and the sugar and salt to the simmering stock and add the chopped tomatoes.
  4. Simmer for about 5-6 minutes until the tomatoes start softening.
  5. Then pour in the egg mixture in a very slow, thin stream into the simmering soup.
  6. Let the eggs sit undisturbed for 5 seconds and then using a chopstick or fork, pull the egg slowly into strands.
  7. Finally sprinkle the spring onion greens and the pepper and serve.

Share this:

Like this:

Like Loading...