Tomato Egg Flower Soup Recipes

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TOMATO EGG FLOWER SOUP



Tomato Egg Flower Soup image

A classic Chinese soup, brothy in nature, rich with tofu. Kind of like egg drop soup with a kick! From Grandpa Bill's collection.

Provided by Grandma Kay

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

6 cups chicken broth
3/4 teaspoon salt
1/4 cup frozen peas, thawed
1 large tomatoes, diced
1 1/2 pieces tofu, cut into 1/2 inch cubes
1 tablespoon cornstarch
2 tablespoons water
2 eggs
1 teaspoon sesame oil
2 tablespoons chopped green onions
1/2 teaspoon pepper

Steps:

  • Bring chicken broth, salt, and peas to a boil in a large saucepan.
  • Add tomatoes and tofu and cook 5 minutes over medium heat.
  • Mix cornstarch with water and stir into the soup.
  • Beat eggs lightly in a small bowl.
  • Stir soup slowly with a spoon in one direction; with other hand, slowly pour beaten egg onto the surface of the soup, allowing it to form threads.
  • Quickly remove from heat.
  • Add sesame oil, green onion, and pepper before serving.

Nutrition Facts : Calories 156.1, Fat 7.5, SaturatedFat 1.8, Cholesterol 105.8, Sodium 1632.7, Carbohydrate 7.6, Fiber 1.2, Sugar 3.3, Protein 14.3

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