Name: Chinese Eggflower Tomato Soup Recipe - Australian Eggs
Total time: 10 min
Yield: 4
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

Chinese Eggflower Tomato Soup

Preparation time 10 mins
Serves 4 people
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Publication 23 October 2012

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.