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Tomato and Egg Soup

A Chinese-style soup with summer tomatoes and fluffy egg. Vibrantly colourful.

Soup 10 min60 kcal / Protein 5g / Fat 3g (per serving)Remission OK
低脂質中華風季節夏
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Ingredients

Tomato1
Egg1
Chicken stock powder1 tsp
Water400ml
Salta pinch

Instructions

  1. 1

    Cut the tomato into wedges.

  2. 2

    Bring the water and chicken stock powder to a boil in a saucepan, then add the tomato and simmer for 2 minutes.

  3. 3

    Pour in the beaten egg and once it has softly set, turn off the heat.

  4. 4

    Season with salt to taste and serve.

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This recipe is general information. It may not suit your individual symptoms or condition. Start with small amounts when trying new foods and watch for changes.

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