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Tomato and seaweed soup

Ching He-Huang from Great Food Bites
Ching He-Huang combines South East Asian flavours in this light and refreshing clear soup

Tomato and seaweed soup

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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Serves: 4

Prep: 10 min
Cook: 10 min

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 nuts, to garnish