Tomato Egg Flower Soup Food

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TOMATO EGG FLOWER SOUP



Tomato Egg Flower Soup image

A classic Chinese soup, brothy in nature, rich with tofu. Kind of like egg drop soup with a kick! From Grandpa Bill's collection.

Provided by Grandma Kay

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

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

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.

Nutrition Facts : Calories 156.1, Fat 7.5, SaturatedFat 1.8, Cholesterol 105.8, Sodium 1632.7, Carbohydrate 7.6, Fiber 1.2, Sugar 3.3, Protein 14.3

EGG FLOWER SOUP



Egg Flower Soup image

Egg Flower soup is always an old favorite. I like this recipe if you wish you can add a little grated carrot or some fresh peas, only a few just for color

Provided by Bergy

Categories     Chicken

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 9

1 teaspoon lard (lard is best but you can use marg or butter or veggie oil)
4 dried dried Chinese mushrooms, soaked in water 20 minutes,drained,stemmed & shredded
3 3/4 cups chicken stock
1 teaspoon soy sauce
3 tablespoons fresh coriander, chopped
1 scallion, finely chopped
3 eggs, whisked until frothy
salt
pepper

Steps:

  • Heat the lard in a saucepan and saute the mushrooms for 1 minute.
  • Pour in the stock and bring to a boil, simmer 1 minute.
  • Add soy, coriander,& scallion.
  • Pour in the eggs in a steady stream, do not stir.
  • Remove from heat season with salt and pepper.
  • Divide between individual soup bowls& serve.

Nutrition Facts : Calories 448.3, Fat 29.6, SaturatedFat 10.3, Cholesterol 346.6, Sodium 918.9, Carbohydrate 22.7, Fiber 1.1, Sugar 9.5, Protein 21.9

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