Tomato Egg Flower Soup

Recipe by Grandma Kay
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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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