Tomato Egg Flower Soup

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

• Ready In: 20 mins
• Serves: 4

Ingredients

• 6  cups chicken broth
• 3⁄4 teaspoon salt
• 1⁄4 cup  frozen peas, thawed
• 1  large tomatoes, diced
• 1 1⁄2 pieces tofu, cut into 1/2 inch cubes
• 1  tablespoon cornstarch
• 2  tablespoons water
• 2  eggs
• 1  teaspoon  sesame oil
• 2  tablespoons  chopped green onions
• 1⁄2 teaspoon pepper

Directions

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