Tomato Egg Flower Soup
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1419.54 ml chicken broth
- 3.69 ml salt
- 59.14 ml frozen peas, thawed
- 1 large tomatoes, diced
- 2 piece tofu, cut into 1/2 inch cubes
- 14.79 ml cornstarch
- 29.58 ml water
- 2 eggs
- 4.92 ml sesame oil
- 29.58 ml chopped green onions
- 2.46 ml pepper
directions
- Bring chicken broth, salt, and peas to a boil in a large saucepan.
- Add tomatoes and tofu and cook 5 minutes over medium heat.
- Mix cornstarch with water and stir into the soup.
- Beat eggs lightly in a small bowl.
- 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.
- Quickly remove from heat.
- Add sesame oil, green onion, and pepper before serving.
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Recipes from Kathleen Meyer Lau, of Milwaukee Wisconsin. 1925-2008