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Chinese Eggflower Tomato Soup

Chinese Eggflower Tomato Soup



  • 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


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.

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