Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, a nice tomato and vegetable egg soup. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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A Nice Tomato and Vegetable Egg Soup is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. A Nice Tomato and Vegetable Egg Soup is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can cook 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
- Get 8 Cherry tomatoes (hulled)
- Prepare 100 grams Bean sprouts
- Get 1/3 Carrots (shredded)
- Prepare 1 clove Garlic (remove the sprout)
- Make ready 1 piece Ginger (peeled)
- Get 1 Takanotsume
- Get 2 Beaten eggs
- Prepare [Seasonings]
- Take 1 tbsp Usukuchi soy sauce (or soy sauce)
- Get 1 tbsp Mirin
- Make ready 1 Salt (adjust as needed)
- Make ready [To finish]
- Take 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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