Ching He-Huang
from
Great Food Bites
Ching He-Huang combines South East Asian flavours in this light and refreshing clear soup
Ching He-Huang combines South East Asian flavours in this light and refreshing clear soup
Tomato and seaweed soup
Method
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.
Prep:
10 min
Cook: 10 min
Cook: 10 min
Ingredients
500ml vegetable stock3 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 nuts, to garnish
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