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Tomato Egg Flower Soup With Peas

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Tomato Egg Flower Soup is a unique and winning vegetable soup that is perfect for your dinner parties. Surprise your guests with this irresistible soup. I am sure they will love the Tomato Egg Flower Soup!
  Chicken broth 1 Cup (16 tbs)
  Water 5 Cup (80 tbs)
  Salt 1 Teaspoon
  Peas 3 Tablespoon (Fresh Or Frozen)
  Tomato 1 Large, diced
  Bean curd square 1 1⁄2 , diced in 1/2-inch cubes (3 Inch)
  Cornstarch 1 Teaspoon
  Water 2 Tablespoon
  Eggs 2
  Sesame oil 1⁄2 Teaspoon
  Chopped green onion 2 Tablespoon
  Pepper 1⁄2 Teaspoon

Bring chicken broth, water, salt and peas to a boil in a large saucepan.
Add tomato and bean curd.
Cook 5 minutes over medium heat.
Mix cornstarch with 2 tablespoons water.
Stir into soup.
Beat eggs slightly in a small bowl.
Slowly pour beaten eggs onto surface of soup.
Stir soup in one direction until it swirls.
Eggs will form threads.
Quickly turn off heat and add sesame oil, green onion and pepper.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 543 Calories from Fat 198

% Daily Value*

Total Fat 22 g34%

Saturated Fat 3.5 g17.7%

Trans Fat 0 g

Cholesterol 423 mg141%

Sodium 3496 mg145.7%

Total Carbohydrates 56 g18.8%

Dietary Fiber 5.7 g22.6%

Sugars 12.9 g

Protein 35 g69.6%

Vitamin A 70.9% Vitamin C 91.3%

Calcium 10.2% Iron 20%

*Based on a 2000 Calorie diet

Tomato Egg Flower Soup With Peas Recipe