“This has become a family staple for occasions when we are in the mood for a nice thin, light soup. Often I'll double the recipe.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

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

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