Tomato Egg Flower Soup Recipe

Name: Tomato Egg Flower Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups chicken broth; 3/4 teaspoon salt; 1/4 cup frozen peas, thawed; 1 large tomatoes, diced; 1 1/2 pieces tofu, cut into 1/2 inch cubes; 1 tablespoon cornstarch; 2 tablespoons water; 2 eggs; 1 teaspoon sesame oil; 2 tablespoons chopped green onions; 1/2 teaspoon pepper

Servings: persons

6 cups chicken broth
3/4 teaspoon salt
1/4 cup frozen peas, thawed
1 large tomatoes, diced
1 1/2 pieces tofu, cut into 1/2 inch cubes
1 tablespoon cornstarch
2 tablespoons water
2 eggs
1 teaspoon sesame oil
2 tablespoons chopped green onions
1/2 teaspoon pepper

1
Bring chicken broth, salt, and peas to a boil in a large saucepan.
2
Add tomatoes and tofu and cook 5 minutes over medium heat.
3
Mix cornstarch with water and stir into the soup.
4
Beat eggs lightly in a small bowl.
5
Stir soup slowly with a spoon in one direction; with other hand, slowly pour beaten egg onto the surface of the soup, allowing it to form threads.
6
Quickly remove from heat.
7
Add sesame oil, green onion, and pepper before serving.

711

kcal

Calories

Fat

Carbs

119

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 cups chicken broth, 3/4 teaspoon salt, 1/4 cup frozen peas, thawed, 1 large tomatoes, diced, and more.

Yes, Tomato Egg Flower Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato Egg Flower Soup

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