Tomato Tofu Egg Soup

Tomato Soup
Tomato Tofu Soup.jpg

1.5 litre chicken stock
3 tomatoes. peeled, seeded and quartered
1/2 block soft tofu – cut into cubes
2 eggs – lightly beaten
1/2 big onion – sliced
Seaweed for garnishing (optional)
100 g chicken meat – sliced thinly (season with a bit of salt and corn flour)

Seasoning ingredients
2 tsp sesame oil
11/2 tsp salt
1 tsp Knorr All In Seasoning powder
Dash of pepper

1) Put the stock in large saucepan and bring to a boil.
2) Add seasoning ingredients, onions, meat, tofu and tomatoes. Reduce heat and simmer for 3 minutes. Pour in eggs, swirl with a fork and covered the saucepan.
3) Serve hot and garnished with seaweed (optional).

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