Tomato Egg Flower Soup

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 6 cups chicken broth
• 3/4 teaspoon salt
• 1/4 cup frozen peas, thawed
• 1 large tomato, 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

Recipe

• 1 bring chicken broth, salt, and peas to a boil in a large saucepan.
• 2 add tomatoes and tofu and cook 5 minutes over medium heat.
• 3 mix cornstarch with water and stir into the soup.
• 4 beat eggs lightly in a small bowl.
• 5 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.
• 6 quickly remove from heat.
• 7 add sesame oil, green onion, and pepper before serving.