Tomato Eggflower Soup

11 ingredients
6 steps

Ingredients

  • 4 cups chicken stock
  • ginger, 6 thin slices
  • 3 tomatoes, cut into small wedges
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 12 teaspoon white pepper
  • sea salt
  • 1 egg white, lightly beaten
  • 1 scallion, thinly sliced on diagonal
  • coriander, to garnish
  • 1 teaspoon sesame oil

Directions

  1. 1
    Place the stock and ginger in a large saucepan and bring to a boil for a few minutes.
  2. 2
    Add the tomatoes, soy sauce , sugar , white pepper, and a sea salt to taste.
  3. 3
    Bring to a boil , then turn off heat.
  4. 4
    Slowly pour the egg white into the soup ( I like to use the whole egg) pouring it in a stream and stirring the soup at the same time.
  5. 5
    Let it sit for a minute and serve in small bowls.
  6. 6
    Garnish with the scallion and coriander and sprinkle on the sesame oil.

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