By Katherina Petre
Korean tomato and egg soup
8 steps
Prep:7minCook:25min
Warming, easy to make soup, perfect for rainy days.
Updated at: Thu, 17 Aug 2023 00:20:13 GMT
Nutrition balance score
Unbalanced
Glycemic Index
50
Low
Glycemic Load
10
Low
Nutrition per serving
Calories196.7 kcal (10%)
Total Fat10.6 g (15%)
Carbs19.7 g (8%)
Sugars6.8 g (8%)
Protein7.8 g (16%)
Sodium1223 mg (61%)
Fiber3.4 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
400 grtomatoes
better whole frozen, you can froze it in advance
1onion
small
1chili pepper
1lbroth
I used chicken but you can also use vegetable broth
1garlic clove
Fresh parsley
3 Tbsprice starch
3eggs
1 TbspOlive oil
salt
Pepper
Optionally to enhance the flavor
Instructions
Step 1
1. Peel the tomatoes by putting them in hot water for 30 seconds, and finely chop the onion, garlic and chili pepper
Step 2
2. Preheat the pan, add a bit of olive oil, then onion, garlic and chili pepper, sweat them for a couple of minutes
Step 3
3. Add chopped tomatoes and cook for about 5 minutes
Step 4
4. Beat in a separate Bowl 3 Eggs, in another bowl mix well cornstarch/flower with water
Step 5
5. Add broth, soy sauce, fish sauce, cover and simmer for 5-8 minutes
Step 6
6. Add starch/flower mixture and stir well until soup becomes a bit thicker
Step 7
7. With a large spoon pour the beaten eggs into the soup
Step 8
8. Mix the soup gently, add a bit of sesame oil cut with the scissors nori sheet, parsley and green onion, serve whilst hot
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