Tomato Egg Soup

1. 1

   In large

2. 2

   pot, bring broth to boil.

3. 3

   Add tomatoes. When mixture boils again, stir in cornstarch.

4. 4

   Reduce heat and stir until soup thickens. Slowly stir beaten egg in simmering soup. When all the eggs have been stirred in, remove soup from heat. Serve

5. 5

   immediately,

6. 6

   sprinkled

7. 7

   with

8. 8

   raw,

9. 9

   chopped scallions. Serves 6.

* Per serving · 4 servings · Values may vary.

No additional tips available.