Egg Flower Soup is also known as egg drop soup. This version also has tomatoes for a flavourful yet light meal.
Ingreadient:
- 4 cups salt reduced chicken stock
- 2 large tomatoes, chopped
- 2 tsp reduced salt soy sauce
- 1 tsp caster sugar
- white pepper, to taste
- 1 tsp sesame oil
- 2 eggs, lightly beaten
- 2 green onions, sliced diagonally
- 2 tbs torn coriander leaves
Direction:
- Combine the stock, tomatoes, soy sauce and sugar in a large saucepan. Bring to the boil reduce the heat slightly and simmer for 2 minutes. Season with a little white pepper and the sesame oil
- Add the eggs in a thin stream, while stirring the soup in a clockwise direction, to form thin stream of egg. Let stand for 1 minute, then serve in deep bowls, topped with onions and coriander
