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    You are in: Home / Recipes / Tomato Egg Flower Soup Recipe
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    Tomato Egg Flower Soup

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    ~Grandma Kay~'s Note:

    A classic Chinese soup, brothy in nature, rich with tofu. Kind of like egg drop soup with a kick! From Grandpa Bill's collection.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on November 14, 2008

      55

      YUM!! This was so fast & easy! I did roast the tofu cubes a bit so that they were firmer. And I used a can of diced tomatoes. Excellent recipe. Thanks, Sue!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Tomato Egg Flower Soup

    Serving Size: 1 (504 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 156.1
     
    Calories from Fat 67
    43%
    Total Fat 7.4 g
    11%
    Saturated Fat 1.7 g
    8%
    Cholesterol 105.7 mg
    35%
    Sodium 1632.7 mg
    68%
    Total Carbohydrate 7.6 g
    2%
    Dietary Fiber 1.1 g
    4%
    Sugars 3.3 g
    13%
    Protein 14.3 g
    28%

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