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PrintTOMATO AND EGG FLOWER SOUP
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Cut each tomato into eight lengthways slices. Halve the onions lengthways. Cut them into thin, crescent-shaped pieces.
- Heat the oil in a saucepan over low heat. Put in the onions, and soften them. Put in the tomatoes, and cook, stirring frequently, 2 minutes.
- Pour in the stock, and bring it to a boil. Add the wine or sherry and tamari or shoyu sauce.
- Pour in the eggs over the prongs of a fork in a thin stream. Stir until set.
INGREDIENTS
- 455 grams tomatoes
- 2 medium onions
- 3 tablespoons groundnut oil
- 850 ml vegetable stock
- 2 tablespoons Chinese rice wine or dry sherry
- 2 teaspoons tamari or shoyu sauce
- 2 eggs, beaten
7 comments for “Tomato and Egg Flower Soup”
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