Egg Flower Tomato Soup Recipes

WHITNEY'S EGG FLOWER SOUP

Steps:

• Bring the chicken broth, white pepper, and sesame oil to a boil in a saucepan. While stirring slowly in one direction to get the soup moving, pour the beaten egg into the soup in a slow but steady stream. Gently stir in the peas. Ladle into serving bowls; sprinkle with green onion to serve.

TOMATO EGG FLOWER SOUP

Steps:

• Bring chicken broth, salt, and peas to a boil in a large saucepan.
• Add tomatoes and tofu and cook 5 minutes over medium heat.
• Mix cornstarch with water and stir into the soup.
• Beat eggs lightly in a small bowl.
• 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.
• Quickly remove from heat.
• Add sesame oil, green onion, and pepper before serving.

EGG FLOWER SOUP

Steps:

• Drain and chop tomatoes and reserve juice.
• Bring soy sauce, tomato juice and stock to the boil.
• Add tomatoes and half the spring onions and cook for 2 minutes.
• Dribble beaten eggs in gradually.
• Serve immediately, sprinkled with remaining spring onions.