Tomato Egg flower Soup

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Nov. 30, 2011


Chicken stock 2 Pint (1 Liter)
Tomatoes 8 Ounce (225 Grams, Fresh / Tinned)
Eggs 2 Small
Sesame oil 1/2 Teaspoon
Salt 1 Teaspoon
Light soy sauce 2 Teaspoon
Whites of spring onion 1 Tablespoon , finely chopped
Spring onion tops 1 Tablespoon , finely chopped (For Garnish)



1. In a large pan, place the chicken stock and simmer.

2. If you are using fresh tomatoes, then peel the tomatoes, cut, deseed and cut into l inch (2-5 cm) cubes. If you are using tinned tomatoes, then open the can and then cut them into chunks


3. In a small bowl, tip in the eggs and the sesame oil, and whip well.

4. To the same bowl, add the light soy sauce and salt and then mix this with the simmering stock.

5. Lastly, add the tomatoes and simmer for 5 minutes. Lastly add the spring onions and egg mixture slowly to the simmering stocks so that thin strands are formed


6. Garnish with the finely chopped spring onion tops and serve hot

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 133Calories from Fat 50

 % Daily Value*

Total Fat 6 g9.2%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 1051 mg43.79%

Total Carbohydrates 12 g4%

Dietary Fiber %

Sugars 5 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet