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Tomato and Egg Soup

Tomato and Egg Soup

Imported by John Tan on SeeMeCook

A classic Chinese home-style tomato and egg soup made easily in the Thermomix. This light and comforting soup features a savory tomato base with silky egg ribbons.

3 servings20 minEast Asian

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Ingredients

  • 10 g Cooking oil (cooking oil)
  • 250 g Tomatoes (cut into large chunks)
  • 500 g Water (water)
  • 1 tsp Salt (salt)
  • 2 Eggs (lightly beaten)

Steps

  1. 1

    Place the cooking oil and tomatoes in the mixing bowl and cook for 5 min/120°C/speed 1.

  2. 2

    Add the water and salt and cook for 10 min/100°C/speed 1.

  3. 3

    Set to 2 min/100°C/speed 1, and slowly pour the beaten eggs through the opening in the mixing bowl lid.

  4. 4

    Serve hot.

Notes

The eggs should be lightly beaten before being drizzled into the hot soup to create beautiful egg ribbons. Serve immediately while hot.

Nutrition per serving

92Calories
5gProtein
4gCarbs
7gFat
1gFiber
  • Chinese
  • Soup
  • Thermomix
  • Vegetarian
  • Quick & Easy
  • Comfort Food

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