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Tomato Eggflower Soup

This impressive looking soup is especially delightful in summer made with fresh tomatoes.

Image of Tomato Eggflower Soup

1.2 litres/2 pint Chicken stock
1 tsp sugar 1 tsp salt
1 tbsp light soy sauce
225g/8 oz fresh tomatoes, skinned, seeded and cut into 2.5cm/1 in cubes
3 tbsp chopped spring onions, white parts only, use green parts to garnish 2 eggs
2 tsp sesame oil


Serves: 4


1.Place the stock in a pan and bring to a simmer. Add the sugar, salt and soy sauce and mix well. Add the tomatoes and simmer for 2 minutes, then stir in the white spring onion parts. 2.Lightly beat the eggs with the sesame oil. Add to the pan in a very slow, thin stream. Using chopstick or fork, pull the egg slowly into strands. (Stirring the egg in a figure of eight works quite well.) Garnish and serve. Vegetarian option: replace the chicken stock with vegetable stock.

Nutrition notes per serving:-
78 calories, Protein 5g, Carbohydrate 4g, Fat 5g, Saturated fat 1g, Fibre 1g, Added sugar 1g, Salt 2.36g.

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