Chinese Eggflower Tomato Soup
Chinese Eggflower Tomato Soup
- Preparation time 10 mins
- Serves 4 people
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Ingredients
- 4 cups salt reduced chicken (or vegetable) stock
- 2 large tomatoes, chopped
- 2 tsp reduced salt soy sauce
- 1 tsp caster sugar
- white pepper, to taste
- 1 tsp sesame oil
- 2 eggs, lightly beaten
- 2 green onions, sliced diagonally
- 2 tbs torn coriander leaves
Method
- Combine stock, tomatoes, soy sauce and sugar in a large saucepan. Bring to the boil reduce the heat slightly and simmer for 2 minutes.
- Season with a little white pepper and the sesame oil. Add the eggs in a thin stream, while stirring the soup in a clockwise direction, to form thin stream of egg. Let stand for 1 minute, then serve in deep bowls, topped with onions and coriander.
Nutritional Information
- Serving size 372g
- Energy 334kJ 80kcal
- Protein 4.6g
- Total fat 3.8g
- Saturated fat 1g
- Carbs (total) 5.7g
- Carbs (sugar) 4.2g
- Sodium 740mg
- Fibre 1.3g
All nutrition values are per serve.