Tomato and egg soup seems simple, but if you want to prepare it well, you need skills to make the egg flower soup elegant, delicious and beautiful.
Ingredient
▢2 beaten eggs
▢3 tomatoes Ripe tomatoes, cut into segments
▢2 minced garlic cloves
▢2 cups chicken broth About 480ml Or vegetable broth/broth, see notes for details
▢1 cup of water About 240ml
▢1-2 green onions or coriander, thinly sliced
▢½ teaspoon Salt or salt to taste
▢1 tablespoon soy sauce Light soy sauce or all-purpose soy sauce
▢1 teaspoon toasted sesame oil
▢1 teaspoon cornstarch Mix with 2 tablespoons water
▢1 tablespoon groundnut/groundnut oil Or any neutral-flavored vegetable oil
US practice – Metric system
Instruct
cut the tomatoes into small pieces and beat the eggs in a small bowl. Set them aside.
In a medium pot, drizzle with a tablespoon of oil and saute the tomato pieces over medium heat for 3-4 minutes or until tender. Sprinkle salt on tomatoes.
Once the tomatoes are soft and the juices run clear, pour in the chicken broth, water and garlic. Small fire.
Stir the soup gently in one direction and create a whirlpool. Pour in the beaten eggs slowly to create beautiful egg drops.
Season the soup with soy sauce, white pepper and sesame oil. Then add the cornstarch mixture (a mixture of cornstarch and water).
Add chopped green onions when the soup begins to thicken and become glossy.
Taste and add salt or soy sauce to your taste if needed. Transfer to soup bowl and garnish with green onions or cilantro.
