Recipes and Cooking

Chinese Eggflower Tomato Soup

Published Category Occasion
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Preparation time 10 mins Serves 4 people


  • 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.