Label
All
0
Clear all filters

Ken Hom

Tomato Eggflower Soup with Beancurd

Rate this recipe

banner
Preparation info
  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      20 min

Appears in
Ken Hom's Quick Wok
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

  1. 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

Become a Premium Member to access this recipe

  • ‌
  • ‌
  • ‌
  • ‌
  • ‌
Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title