Tomato and egg soup - Makergardener
Quick and flavorful tomato and egg soup, perfect for unexpected guests or using up summer tomatoes. Enjoy classic Chinese cuisine with a thick, textured broth.
Ingredients
- 1.2 liter chicken stock (4 cups) (how to make here Chicken noodle soup)
- 250 grms ripen red tomatoes (San manzano variety or similiar)
- 2 medium size eggs
- 3 stalks spring onion
- 1 teaspoon sesame oil
- 1-1/2 teaspoon low salt soy sauce
- 1 tablespoon cornstarch (or pure form for completely gluten free)
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