Old Scrambled Egg Soup Exclusive

Name: Old Scrambled Egg Soup Exclusive
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 2 piece Free-range chicken eggs; 1 piece Tomato; to taste Coriander; to taste Chinese chives (yellow variety); to taste Peanut oil; to taste Salt; to taste light soy sauce; to taste Sesame oil; to taste Black pepper

A tangy, savory soup of scrambled free-range eggs and tomato cooked in boiling water until the broth turns opaque, brightened by chives, cilantro and chili.

10 minNewEasy Soups Stir-fry Sour Spicy

Instructions

1
Cut the yellow chives into sections about one finger long, cut the cilantro into sections about one finger long, and cut the tomatoes into large pieces.
2
Beat two free-range eggs.
3
Heat an appropriate amount of oil in the pan, then pour in the beaten eggs.
4
Scramble the eggs.
5
Add an appropriate amount of boiling water and put in the tomatoes.
6
Cook until the tomatoes are soft and mushy, and the soup is thick and white.
7
Season with an appropriate amount of salt, light soy sauce, pepper, cilantro, yellow chives, and crushed millet chili. (If you like it sour, you can add an appropriate amount of aged vinegar).
8
Stir evenly and turn off the heat, drizzle with an appropriate amount of sesame oil, and serve in a bowl.
9
Finished product.
10
Finished product.