An Easy to Make Soup: Tomato Egg Flower Soup

Egg flower soup is very easy to make, requires few ingredients and will make your Chinese take out a complete meal. Here's How:

    Ingredients: (t=tsb, T=tbsb)

  • 1 egg, beaten with a little cornstarch water
  • 1 large tomato, diced
  • 1 Can of chicken broth
  • 3 C. water
  • 2 T. corn starch
  • 1 t. salt
  • 1/2 t. white pepper powder (use black pepper if you don't have white pepper. It'll taste a little different, but will be fine)
  • Method:
    (1) Dissolve the corn starch in a litte water, set aside.
    (2) Add water, chicken broth and tomato In a heavy bottomed stainless steel pot, put in on high heat and bring to a boil.
    (3) Add salt and white pepper to the pot, stir to incorporate. Then add the cornstarch and water mixture. Bring the pot back to a boil, turn heat down to a simmer.
    (4) Gradually stream the egg mixture into the pot. Cook for 1 minute also until the egg set. Serve.

egg flower soup egg flower soup

Note: Triple-riveted handles for secure handling; long Cool-V handles stay cool to the touch on the stovetop. 8-, 10-, and 12-inch omelette pan; 1-1/2- and 2-1/2-quart covered sauce pan; 3-quart covered saute pan;Tempered glass lids help trap in heat and moisture while making it easy to check on food at a glance