Tomato Egg Soup
posted by Dinesh Soni 

Tomatoes,blanched and peeled2-3 medium
Vegetable stock4 cups
Saltto taste
Black pepper powderto taste
Spring onion bulbs,chopped3-4
Beancurd (tofu)50 grams
Light soy sauce1/2 teaspoon
Spring onion greens,chopped1 stalk
Heat vegetable stock in a deep non stick pan. Break egg into a bowl, add salt and black pepper powder and whisk lightly.

Heat a non stick frying pan and pour the egg mixture into it. Rotate the pan so that the egg spreads evenly all around.
Halve the tomatoes and remove seeds. Take the pan with the egg off the heat and carefully flip the omelet. Set the pan aside.

Chop tomatoes and add to the stock in the pan. Add spring onion bulbs and mix.Chop bean curd and add. Add salt and soy sauce and mix.

Roll the omelet into a cylinder and cut into thin rings. Put these slices into a serving bowl.Add spring onion greens to the soup and let it simmer for 2-3 minutes.  Pour the soup over the omelet rings and serve piping hot.

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