Tomato Egg Flower Soup Recipe
A classic Chinese soup, brothy in nature, rich with tofu. Kind of like egg drop soup with a kick! From Grandpa Bill's collection.
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Ingredients
- 6 cups chicken broth
- 3/4 teaspoon salt
- 1/4 cup frozen peas, thawed
- 1 large tomatoes, diced
- 1 1/2 pieces tofu, cut into 1/2 inch cubes
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 eggs
- 1 teaspoon sesame oil
- 2 tablespoons chopped green onions
- 1/2 teaspoon pepper
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