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Egg Flower Drop Soup

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Preparation Time: 10 minutes
Cooking time: 5 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown
Number of servings: 2
This recipe has been visited 4402 times
Ingredients:
 3 ripe tomatoes, sliced
 500 ml(s) hot vegetable stock
 2 eggs, lightly beaten
 1 tbsp(s) light soy sauce
  a dash of sesame oil
 1 pinch(s) ground white pepper
 1 tbsp(s) cornflour blended with 2 tbsp cold water
 1-2 sheets nori, shredded
 200 gm(s) fresh silken tofu, diced into 1.5 x 1.5cm chunks
 1 large handful of spinach
 2 spring onions, finely sliced
From Ching-He Huang's "Chinese Cooking Made Easy".
Cooking Steps:
If you want to skin the tomatoes before slicing, cut a cross at the base of each one. Plunge them into a pan of boiling water for less than a minute, then drain - the skin will peel off easily. Finely chop the flesh, discarding the hard centre. However, most of the nutrients are underneath the skin, so you may not wish to bother - the dish is quicker to prepare.

Add the tomatoes to the hot stock in a pan. Pour the whisked eggs into the broth, stirring gently. Add the soy sauce, sesame oil, pepper and blended cornflour and mix well.

Add the nori to the broth, followed by the tofu and heat for less than a minute.

Add the spinach and let it wilt slightly, then add the spring onions. Serve immediately.

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