Tomato Eggflower Soup Recipe

Name: Tomato Eggflower Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups chicken stock; ginger, 6 thin slices; 3 tomatoes, cut into small wedges; 1 tablespoon soy sauce; 1 teaspoon sugar; ½ teaspoon white pepper; sea salt; 1 egg white, lightly beaten; 1 scallion, thinly sliced on diagonal; coriander, to garnish; 1 teaspoon sesame oil

Servings: persons

4 cups chicken stock
ginger, 6 thin slices
3 tomatoes, cut into small wedges
1 tablespoon soy sauce
1 teaspoon sugar
½ teaspoon white pepper
sea salt
1 egg white, lightly beaten
1 scallion, thinly sliced on diagonal
coriander, to garnish
1 teaspoon sesame oil

1
Place the stock and ginger in a large saucepan and bring to a boil for a few minutes.
2
Add the tomatoes, soy sauce , sugar , white pepper, and a sea salt to taste.
3
Bring to a boil , then turn off heat.
4
Slowly pour the egg white into the soup ( I like to use the whole egg) pouring it in a stream and stirring the soup at the same time.
5
Let it sit for a minute and serve in small bowls.
6
Garnish with the scallion and coriander and sprinkle on the sesame oil.

463

kcal

Calories

Fat

Carbs

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: 4 cups chicken stock, ginger, 6 thin slices, 3 tomatoes, cut into small wedges, 1 tablespoon soy sauce, and more.

Yes, Tomato Eggflower 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 Eggflower Soup

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