Tomato Egg Flower Soup With Peas
|Chicken broth||1 Cup (16 tbs)|
|Water||5 Cup (80 tbs)|
|Peas||3 Tablespoon (Fresh Or Frozen)|
|Tomato||1 Large, diced|
|Bean curd square||1 1⁄2 , diced in 1/2-inch cubes (3 Inch)|
|Sesame oil||1⁄2 Teaspoon|
|Chopped green onion||2 Tablespoon|
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.