Tomato Egg Soup

The ripe tomato and egg combine to make a healthy, and very delicious soup, which is simple to master and works every time. This tomato egg soup makes it perfect to serve along side rice or noodles.

Non-stick skillet, bowl.

1-2 tomatoes, peeled, cut into cubes, about 2-inches length

1 tbsp. chopped scallion

1 tbsp. chopped coriander leaves, optional

1 egg

1-2 cups water

1 tbsp. vegetable oil

P1

1 tbsp. sesame oil

Salt and MSG to taste

1. Heat 1 tbsp.vegetable oil in a non-stick skillet, when hot, saute the scallion briefly until aromatic, when it starts to brwon, add tomato and cook over medium high heat for 1-2 minutes until soften (P2).

P2

2. Pour into 1-2 cups water and reduce heat to low, bring to a gentle simmer.

3. At the same time, beat egg in a bowl, whisk lightly with 1/2 tsp.salt, then swirl it around the skillet in question, stirring to mix everything together, then taste and season with salt and MSG, splash with 1 tbsp.sesame oil.

4. Place into bowl, let cool  2 minutes before serving (P3).

P3

1. At step 3, try not to pour the egg cream into one place wholly, you'd better scatter it evenly around the skillet.