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Tomato and Cucumber Egg Soup recipe

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Soup
Cuisine: Chinese
Servings: 3
Author: Easyfoodcook.com

Ingredients

  • 1 tomato
  • 2 eggs
  • 1 teaspoon of chicken essence
  • 1 teaspoon of white pepper powder
  • Half of cucumber
  • A few drops of sesame oil
  • Oil and salt
  • 1 segment of green onion
  • Water starch

Instructions

  • Cut tomatoes into pieces.
  • Cut the cucumber into diamond-shaped slices, thin and even.
  • Stir eggs evenly.
  • Add oil to the pan and heat, pour cucumber slices and tomatoes stir-fry for 2 minutes.
  • Add an appropriate amount of water, then add salt, chicken essence and white pepper powder, boil the soup, add an appropriate amount of water starch.
  • After the soup is boiled, turn to low heat, pour egg liquid into circles, continue to cook with low heat, stir into egg flowers, sprinkle with green onions and parsley, and add a few drops of sesame oil.

Notes

  1. Put more water starch to make the soup slightly thicker, so the soup tastes better.
  2. When pouring the egg liquid, use a small fire for the whole process.