Tomato Egg Soup
This recipe features a nutritious, tasty soup made with tomato and egg, and it is perfect to serve along side rice or noodles.
Prep time: 2 minutes
Cook time: 5 minutes
Utensils:
Wok, bowl.
Serves 2
Ingredients:
1 tbsp. sesame oil
1 tbsp. chopped scallion
1 raw egg, beaten, whisked lightly with pinch of salt
1-2 tomatoes, peeled, cut into 2-inches length cubes
1 tbsp. chopped coriander leaves, optional
1 tbsp. vegetable oil for stir-frying
1 tsp. salt, or to taste
Directions:
1. Heat 1 tbsp. vegetable oil in a wok until hot, saute the scallion briefly until aromatic, when it starts to brwon, add tomato and cook them over medium high heat for 1-2 minutes until soften.
2. Pour into 1-2 cups water and reduce heat to low, bring them to a gentle simmer.
3. Swirl the egg mixture around the wok in which it was cooked, stirring to mix everything together, then taste and season with salt, splash with 1 tbsp. sesame oil if desired.
4. Place into bowl, let cool 2 minutes before serving.
Tips:
1. At step 3, try not to pour the egg cream into one place wholly, you'd better scatter it evenly around the wok.
Nutritional information:
Servings per recipe: 2
Amount per serving:
| Protein: 7.88 g |
| Total fat: 6.04 g |
| Carbohydrate: 1.6 g |
| Calories: 92.4 kcal |
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