Tomato Egg Flower Soup With Peas Recipe
Tomato Egg Flower Soup is a unique and winning vegetable soup that is perfect for your dinner parties. Surprise your guests with this irresistible soup. I am sure they will love the Tomato Egg Flower Soup!
Ingredients
| Chicken broth | 1 Cup (16 tbs) | |
| Water | 5 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Frozen peas | 3 Tablespoon | |
| Tomato | 1 Large, diced | |
| Bean curd square | 1/2 , diced | |
| Cornstarch | 1 Teaspoon | |
| Water | 2 Tablespoon | |
| Eggs | 2 | |
| Sesame oil | 1/2 Teaspoon | |
| Green onion | 2 Tablespoon, chopped | |
| Pepper | 1/2 Teaspoon |
Directions
Bring chicken broth, water, salt and peas to a boil in a large saucepan.
Add tomato and bean curd.
Cook 5 minutes over medium heat.
Mix cornstarch with 2 tablespoons water.
Stir into soup.
Beat eggs slightly in a small bowl.
Slowly pour beaten eggs onto surface of soup.
Stir soup in one direction until it swirls.
Eggs will form threads.
Quickly turn off heat and add sesame oil, green onion and pepper.
Add tomato and bean curd.
Cook 5 minutes over medium heat.
Mix cornstarch with 2 tablespoons water.
Stir into soup.
Beat eggs slightly in a small bowl.
Slowly pour beaten eggs onto surface of soup.
Stir soup in one direction until it swirls.
Eggs will form threads.
Quickly turn off heat and add sesame oil, green onion and pepper.
Chef
