Tomato and seaweed soup
By: Ching He-Huang
Printer friendly version
- Prep time:
- 10 mins
- Cook time:
- 10 mins
- Serves:
- 4
Ching He-Huang combines South East Asian flavours in this light and refreshing clear soup
Similar recipes
Ingredients
- 500ml vegetable stock
- 3 Tomatoes, blanched, skins removed, finely chopped
- 2 Eggs, lightly whisked
- dash of Soy sauce
- dash of Sesame oil
- pinch ground black pepper
- 1 tbsp cornflour
- Nori seaweed, broken into small pieces
- 1 Spring onion, chopped
- Pine kernels, to garnish
Method
1. Pour the vegetable stock into a large saucepan and bring to the boil.2. Whisk in the eggs and add to the soup - they'll separate out into shreds. Add the soy sauce, sesame oil and pepper.
3. Combine the cornflour with 1 tablespoon of water and add to the soup. Bring the soup to a simmer and stir until thickened. Add the nori and simmer for a minute.
4. Scatter over the spring onion and sprinkle with pine nuts before serving.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register