Tomato and seaweed soup

By: Ching He-Huang

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This recipe is classed as easy

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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

Ingredients

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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.

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