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Mushroom, Tomato, Tofu & Egg Flower Soup

2 servings


• ½ tsp ground black pepper
• 3 eggs, beaten
• ½ tsp salt
• 1 cup fresh shiitake mushrooms, stems removed, thinly sliced
• 2 spring onions, trimmed and thinly sliced
• 15 oz. firm tofu, cut into small cubes
• 1½ cups tomato
• 4 cups water


1. In a large soup pot, combine the water with sliced mushrooms and bring to a gentle boil.

2. Add tomatoes, tofu cubes and salt. Stir gently. Lower the heat and simmer, uncovered, for about 10 minutes.

3. Pour in eggs in a very thin stream. Count to 5 and stir a few times slowly. Garnish with spring onions and season with pepper.



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