Name: Tomato Eggflower Soup with Beancurd
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: Serves 4
Cuisine: Chinese
Ingredients: 1.2 litres(2 pints) home-made chicken or vegetarian stock or quality store-bought fresh stock; 225g (8 oz) soft or firm beancurd; 3 tablespoons finely chopped spring onions, green part only; 225g (8 oz) fresh or tinned whole tomatoes; 2 teaspoons sesame oil; 3 tablespoons finely chopped spring onions, white part only; 1 egg; 1 tablespoon light soy sauce; 1 teaspoon salt; 1 teaspoon sugar

Preparation info

Serves
4

Difficulty
Easy
Ready in
20 min

Appears in

Ken Hom's Quick Wok

By Ken Hom

Published 2002

About

This is a colourful but easy soup to assemble. If you use vegetarian stock, you can turn this into a delectable vegetarian treat to share with friends and family.

Ingredients

225g (8 oz) fresh or tinned whole tomatoes
225g (

Method

If you are using fresh tomatoes, peel, deseed and cut them into 2.5 cm(1 in) cubes. If you are using tinned tomatoes, chop them into small chunks. Carefully cut the beancurd into sm

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Tomato Eggflower Soup with Beancurd

Ingredients

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