Egg Flower Soup
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
- Servings: 4
- 14 ounces plum tomatoes, 1 can
- 1 tablespoon light soy sauce
- 1 pint chicken stock
- 1 egg, lightly beaten
- 2 spring onions, chopped finely
Recipe
- 1 drain and chop tomatoes and reserve juice.
- 2 bring soy sauce, tomato juice and stock to the boil.
- 3 add tomatoes and half the spring onions and cook for 2 minutes.
- 4 dribble beaten eggs in gradually.
- 5 serve immediately, sprinkled with remaining spring onions.
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