Tomato Egg Soup Chinese style soup made from tomatoes, tofu and egg . This recipe is from FoodFood TV channel By Sanjeev Kapoor 19 Dec 2014 in Recipes Course New Update Main Ingredients Tomatoes, Egg Cuisine Chinese Course Soups Prep Time 11-15 minutes Cook time 11-15 minutes Serve 4 Taste Mild Level of Cooking Easy Others Non Veg Ingredients list for Tomato Egg Soup 2-3 medium Tomatoes blanched and peeled 1 Egg 4 cups Vegetable stock Method Heat vegetable stock in a deep non stick pan. Break egg into a bowl, add salt and black pepper powder and whisk lightly. Heat a non stick frying pan and pour the egg mixture into it. Rotate the pan so that the egg spreads evenly all around. Halve the tomatoes and remove seeds. Take the pan with the egg off the heat and carefully flip the omelet. Set the pan aside. Chop tomatoes and add to the stock in the pan. Add spring onion bulbs and mix.Chop bean curd and add. Add salt and soy sauce and mix. Roll the omelet into a cylinder and cut into thin rings. Put these slices into a serving bowl.Add spring onion greens to the soup and let it simmer for 2-3 minutes. Pour the soup over the omelet rings and serve piping hot. Nutrition Info Calories 222 Carbohydrates 20.6 Protein 13.3 Fat 9.6 Other Fiber Iron- 7.5mg #Tomatoes #Vegetable stock Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article