Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, tomato & egg soups. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Tomato & Egg Soups is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Tomato & Egg Soups is something which I’ve loved my entire life.
The tomato is the edible, often red berry of the plant Solanum lycopersicum, commonly known as a tomato plant. The species originated in western South America and Central America. Borrowed from Spanish tomate, from Classical Nahuatl tomatl, from Proto-Nahuan *tomatl.
To begin with this recipe, we must first prepare a few ingredients. You can have tomato & egg soups using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Tomato & Egg Soups:
- Prepare 4 small Ripe Tomatoes
- Get 2 stalks Spring Onions
- Prepare 1 tbsp Light Soya Sauce
- Make ready 4 cups Chicken stocks
- Make ready 1 tbsp Cooking oil
- Prepare 1 tbsp Corn flour (diluted with 2 tbsp water)
- Prepare 2 Eggs (lightly beaten) add a pinch or salt and spring onion
- Make ready 500 cc Boiling water
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Instructions to make Tomato & Egg Soups:
- Score a cross in the bottom of each tomato. Cooked in hot boiling water for 30 second. Drained and peel the skin away from the cross. Cut into slices
- Finely cut spring onion. Heat the oil and stir fry spring onion for few seconds until its fragrant.
- Pour in chicken stock and bring to boil, add tomato and stir well until its boiled.
- Add soya sauce stir well, lower the heat and slowly add beaten eggs little by little and stiring as you pour the eggs. Return to boil then add corn starch paste and simmer until its thicken. Ready tonserve
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