Egg Flower Soup

5 ingredients
5 steps

Ingredients

  • 14 ounces plum tomatoes, 1 can
  • 1 tablespoon light soy sauce
  • 1 pint chicken stock
  • 1 egg, lightly beaten
  • 2 spring onions, chopped finely

Directions

  1. 1
    Drain and chop tomatoes and reserve juice.
  2. 2
    Bring soy sauce, tomato juice and stock to the boil.
  3. 3
    Add tomatoes and half the spring onions and cook for 2 minutes.
  4. 4
    Dribble beaten eggs in gradually.
  5. 5
    Serve immediately, sprinkled with remaining spring onions.

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