Egg Flower Soup is also known as egg drop soup. This version also has tomatoes for a flavourful yet light meal.
Ingredients
4 cups salt reduced chicken stock
2 large tomatoes, chopped
2 tsp reduced salt soy sauce
1 tsp caster sugar
white pepper, to taste
1 tsp sesame oil
2 eggs, lightly beaten
2 green onions, sliced diagonally
2 tbs torn coriander leaves
Method
Combine the stock, tomatoes, soy sauce and sugar in a large saucepan. Bring to the boil reduce the heat slightly and simmer for 2 minutes. Season with a little white pepper and the sesame oil
Add the eggs in a thin stream, while stirring the soup in a clockwise direction, to form thin stream of egg. Let stand for 1 minute, then serve in deep bowls, topped with onions and coriander
