Tomato Egg Soup

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

1. Heat vegetable stock in a deep non stick pan. Break egg into a bowl, add salt and black pepper powder and whisk lightly.
2. Heat a non stick frying pan and pour the egg mixture into it. Rotate the pan so that the egg spreads evenly all around.
3. Halve the tomatoes and remove seeds. Take the pan with the egg off the heat and carefully flip the omelet. Set the pan aside.
4. 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.
5. 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