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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This has become a family staple for occasions when we are in the mood for a nice thin, light soup. Often I'll double the recipe. Ingredients:
14 ounces plum tomatoes, 1 can |
1 tablespoon light soy sauce |
1 pint chicken stock |
1 egg, lightly beaten |
2 spring onions, chopped finely |
Directions:
1. Drain and chop tomatoes and reserve juice.
2. Bring soy sauce, tomato juice and stock to the boil.
3. Add tomatoes and half the spring onions and cook for 2 minutes.
4. Dribble beaten eggs in gradually.
5. Serve immediately, sprinkled with remaining spring onions.
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