Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, a nice tomato and vegetable egg soup. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
A Nice Tomato and Vegetable Egg Soup is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. A Nice Tomato and Vegetable Egg Soup is something which I have loved my whole life.
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To begin with this recipe, we must prepare a few components. You can have a nice tomato and vegetable egg soup using 15 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make A Nice Tomato and Vegetable Egg Soup:
- Make ready 800 ml Chicken broth
- Prepare 8 Cherry tomatoes (hulled)
- Make ready 100 grams Bean sprouts
- Make ready 1/3 Carrots (shredded)
- Take 1 clove Garlic (remove the sprout)
- Take 1 piece Ginger (peeled)
- Get 1 Takanotsume
- Get 2 Beaten eggs
- Get [Seasonings]
- Take 1 tbsp Usukuchi soy sauce (or soy sauce)
- Prepare 1 tbsp Mirin
- Prepare 1 Salt (adjust as needed)
- Prepare [To finish]
- Make ready 1 tbsp Katakuriko slurry
- Prepare 1 pinch Black pepper
Put the olive oil, the whole peeled garlic, bay leaf and the chopped onion in a saucepan and saute over low heat until the onion starts to turn golden brown. Add the peeled tomatoes cut into small pieces and cook until the tomato start to break down. Pour the water, season with a little salt, stir and boil over medium-hight heat. Heat the oil in a soup pot or wok over medium low heat.
Instructions to make A Nice Tomato and Vegetable Egg Soup:
- Boil the chicken broth from. Add the garlic, ginger, and takanotsume and bring to boil. - - https://cookpad.com/us/recipes/146423-simple-tender-boiled-chicken-breast-meat
- When it comes to boil, cover with lid and cook for 10 minutes on low heat. Add the seasonings and adjust the taste. Then add the tomatoes, bean sprouts, and carrots as well.
- Once you reboil on high heat, cover with lid again and cook for 2 minutes on low heat. Turn off the heat and add the katakuriko slurry. Mix quickly and reheat over low again.
- Add beaten eggs and mix in a circular motion using chopsticks. Cover with a lid and cook for a minute in residual heat.
- Serve it onto a bowl, sprinkle on black pepper and you're finished.
Pour the water, season with a little salt, stir and boil over medium-hight heat. Heat the oil in a soup pot or wok over medium low heat. A Nice Tomato and Vegetable Egg Soup cookpad.japan. I came up with this dish when I saw a miso soup recipe using tomatoes. I added my own touches to it.-Be careful not to over cook the vegetables because the texture of the vegetables are also important.
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