Tomato Eggflower Soup

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READY IN: 20mins
Recipe by rosered

From Chinatown sweet sour spicy salty by Ross Dobson

Ingredients Nutrition


  1. Place the stock and ginger in a large saucepan and bring to a boil for a few minutes. Add the tomatoes, soy sauce , sugar , white pepper, and a sea salt to taste. Bring to a boil , then turn off heat.
  2. Slowly pour the egg white into the soup ( I like to use the whole egg) pouring it in a stream and stirring the soup at the same time. Let it sit for a minute and serve in small bowls. Garnish with the scallion and coriander and sprinkle on the sesame oil.

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