Tomato Seaweed Egg Drop Soup

by Muzi mm kitchen

4.8 (1)

Favorite

15

Difficulty

Easy

Time

10m

Serving

2

Tomato, seaweed and egg soup, I have often made this bowl of soup since I was a child. It is simple, nutritious and homely enough.

Ingredients

1 piece Tomato
2 pcs Egg

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Some Seaweed
Some Corn Oil
3g Salt

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600ml Water

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1 piece Shallot

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Tomato Seaweed Egg Drop Soup

1. Wash eggs, peel tomatoes, chop green onions, separate white and green onion leaves

2. Cut the tomatoes and knock the eggs apart

3. Whip the eggs evenly and wash the seaweed

4. Put the right amount of corn oil in the hot pot

5. Add scallions and sauté

6. Pour the tomatoes and stir fry to make the soup

7. Add water

8. Add the washed seaweed

9. Pour in frangipani and sprinkle in salt

10. Pour into a bowl and add chopped green onion leaves

Tips:
The tomatoes must be naturally ripe. I didn’t choose the tomatoes this time. The color is not good.

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