Créé avec l’IA
Tomato and Egg Soup
25 min 123 kcal par portion Facile
Ingrédients
4 Portions
- large eggs4 pieces
- medium tomatoes4 pieces
- medium onion1 piece
- chicken broth4 cups
- soy sauce1 tablespoon
- salt1 teaspoon
- black pepper1 teaspoon
Instructions
- 1
Crack the eggs into a bowl and beat them lightly.
- 2
Chop the tomatoes and onion into small pieces.
- 3
In a large pot, bring the chicken broth to a boil over medium heat.
- 4
Add the chopped onion to the pot and cook until it becomes translucent.
- 5
Add the chopped tomatoes to the pot and simmer for about 5 minutes.
- 6
Stir in the soy sauce, salt, and black pepper.
- 7
Slowly pour the beaten eggs into the pot while stirring gently to create egg ribbons.
- 8
Let the soup simmer for another 2-3 minutes until the eggs are cooked.
- 9
Taste and adjust seasoning if necessary.
- 10
