Tomato Egg Flower Soup

“A classic Chinese soup, brothy in nature, rich with tofu. Kind of like egg drop soup with a kick! From Grandpa Bill's collection.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring chicken broth, salt, and peas to a boil in a large saucepan.
  2. Add tomatoes and tofu and cook 5 minutes over medium heat.
  3. Mix cornstarch with water and stir into the soup.
  4. Beat eggs lightly in a small bowl.
  5. 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.
  6. Quickly remove from heat.
  7. Add sesame oil, green onion, and pepper before serving.

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