Chinese Egg Flower Soup
Spring onions are an essential ingredient in many Chinese recipes. This simple, nourishing soup is prepared in a few minutes. The beaten egg will set in strands when drizzled into the boiling soup.
- Stir-fry the tomatoes, onion and garlic in oil in a saucepan over medium heat for 5 minutes.
- Add the stock and seasonings and simmer until the onion is soft.
- Slowly pour the beaten egg into the gently simmering soup, stirring constantly.
- Serve immediately garnished with the spring onions.