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tomato egg flower soup
1 14.25 ounce can chicken broth
1 14.5 ounce can diced tomatoes
1 teaspoon soy sauce
1 egg white
1/4 teaspoon sesame oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 green onion
Open broth and tomatoes and pour into saucepan.
Bring to a boil over medium-high heat.
Wash green onion, and slice diagonally into small pieces. Set aside.
Remove broth from heat once it is boiling and add soy sauce.
Crack the egg and put white into small bowl, discard yolk.
Add oil to egg and mix.
Stir broth mixture vigorously with whisk.
While whisking broth, slowly pour in egg mixture. Whisk for 1 minute.
Add salt and pepper to soup.
Ladle into bowl and garnish with onions. Enjoy.
No added sugar
Includes fruits and vegetables
Includes healthy fats