- 1 tbsp vegetable bouillon powder
- 3 sliced tomatoes
- 2 egg
- 1 tbsp light soy sauce
- Dash of toasted sesame oil
- 1/4 teaspoon sea salt
- 2 scallionsthinly sliced, to garnish
- 1 tbsp cornstarch1 tbsp of cornstarch mixed with 2 tbsps of water
1. Whisk the egg mixture until it is white and yellow. If you don’t whip the egg mixture properly, it will stick to the pan.
2. When the egg liquid enters the pot, pay attention to it. Remember to adjust the stove fire. If the egg liquid is poured in the boiling state of the hot soup, not only the egg flower cannot be formed, but also the egg liquid is easy to form lumps, sinking into the soup, the soup color is cloudy.
Pour 2¼ cups of water into a large saucepan and bring to a boil. Add the bouillon or stock powder and stir to dissolve. Reduce the heat to a simmer, then add the tomatoes and cook over medium heat for 5 minutes, or until the tomatoes have softened.
Pour the beaten eggs into the broth, stirring gently. Add the soy sauce, toasted sesame oil, salt, pepper, and cornstarch paste and mix well until slightly thickened. Add the spinach (if using) and let it wilt, then garnish with the scallions and serve immediately.