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Receta Egg Drop Soup With Tomato
by Global Cookbook

Egg Drop Soup With Tomato
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Ingredientes

  • 6 c. low-sodium defatted chicken broth
  • 1 Tbsp. low-sodium soy sauce
  • 1 pch white pepper
  • 1 c. diced tomatoes
  • 3 ounce hard light tofu diced
  • 3 Tbsp. cornstarch dissolved in
  • 1/4 c. water
  • 2 x Large eggs lightly beaten with
  • 2 tsp rice wine
  • 1 tsp sesame oil
  • 2 Tbsp. minced scallions

Direcciones

  1. In large pot, bring the chicken broth to a boil. Add in soy sauce, white pepper, and diced tomato. Boil for 2 min.
  2. Add in tofu gently. Stir in dissolved cornstarch, stirring continuously till soup is thickened, about 1 minute.
  3. Fold in beaten egg mix. Stir well. Turn off heat. Garnish with sesame oil and minced scallions. Serve warm.