Chinese Tomato Soup With Egg Flower Recipe

Tomato Soup With Egg Flower 


2 medium-size tomatoes, about 1 lb

1 medium-size round onion, about ½ lb

3 tbsp lard

6 cups broth

1 tbsp wine

2 tsp salt

Dash pepper

¼ tsp MSG

1 egg


Peel onion and cut into 8 crescent-shape sections.

Blanch tomatoes, remove skin, and cut into 8 crescent-shaped sections.

Heat 3 tbsp lard, sauté onion and tomato, and add broth and seasonings.

Beat egg. After soup boils up, add egg slowly, stirring at the same time. Serve hot.

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