Cucumber and Egg Soup
by Catkins 1982
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Prepare all the ingredients.
2. Sweet tofu skin, shredded cucumber, peeled and sliced, eggs, beaten tomatoes, sliced starch, and made a paste.
3. Add water to the pot, boil the water and add the tofu skin. Cook for one minute.
4. Add tomato slices and add starch paste to the pan.
5. After boiling the pot, turn on high heat and break the eggs into the pot. If the egg cutlet is not well done, you can pour it into a colander like I did to make a perfect egg cutlet.
6. Add cucumber slices and turn off the heat. Season with salt, soy sauce, sesame oil.
7. Stir well.
8. Out of the pot.
