A Nice Tomato and Vegetable Egg Soup
I came up with this dish when I saw a miso soup recipe using tomatoes. I added my own touches to it.
-Be careful not to over cook the vegetables because the texture of the vegetables are also important. The aim is to stop when the skin on the cherry tomatoes lightly peel.
-Adjust the flavor to taste. If it's too salty, dilute with water. Recipe by Sabao
A Nice Tomato and Vegetable Egg Soup
I came up with this dish when I saw a miso soup recipe using tomatoes. I added my own touches to it.
-Be careful not to over cook the vegetables because the texture of the vegetables are also important. The aim is to stop when the skin on the cherry tomatoes lightly peel.
-Adjust the flavor to taste. If it's too salty, dilute with water. Recipe by Sabao
Cooking Instructions
- 1
Boil the chicken broth from. Add the garlic, ginger, and takanotsume and bring to boil.
https://cookpad.wasmer.app/us/recipes/146423-simple-tender-boiled-chicken-breast-meat
- 2
When it comes to boil, cover with lid and cook for 10 minutes on low heat. Add the seasonings and adjust the taste. Then add the tomatoes, bean sprouts, and carrots as well.
- 3
Once you reboil on high heat, cover with lid again and cook for 2 minutes on low heat. Turn off the heat and add the katakuriko slurry. Mix quickly and reheat over low again.
- 4
Add beaten eggs and mix in a circular motion using chopsticks. Cover with a lid and cook for a minute in residual heat.
- 5
Serve it onto a bowl, sprinkle on black pepper and you're finished.
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