Ingredients for Tomato Egg Flower Soup
- 4 cups chicken broth
- 1 teaspoon salt
- 1/2 cup frozen peas
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup firm tofu, cubed
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 large eggs
- 1 teaspoon sesame oil
- 2 tablespoons chopped green onions
- freshly ground black pepper, to taste
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Tomato Egg Flower Soup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Tomato Egg Flower Soup
- In a large saucepan, bring 4 cups of chicken broth to a boil over medium-high heat. Add 1 teaspoon salt and 1/2 cup frozen peas.
- Add 1 (14.5 ounce) can of diced tomatoes (undrained), 1 cup cubed firm tofu, and simmer for 5 minutes, or until heated through.
- In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water until smooth. Stir into the soup and cook for 1-2 minutes, or until slightly thickened.
- Lightly beat 2 large eggs in a small bowl.
- Reduce heat to low. Slowly and steadily drizzle the beaten eggs into the soup while stirring the soup gently in one direction with a spoon.
- Continue to stir gently until the eggs form delicate ribbons.
- Remove from heat immediately.
- Stir in 1 teaspoon sesame oil, 2 tablespoons chopped green onions, and freshly ground black pepper to taste before serving.
Nutrition Information (Approximate per serving)
Sodium
68 g
Sugar
13g
Fat
8g
Carbs
2g
