Egg flour drop soup

I saw this recipe in the Daily Telegraph when I was having coffee with a friend. The article actually caught my eye because it was written by a Chinese woman for another woman who claimed she doesn't like Chinese food, and well, I found that hard to believe, because Chinese food is amazing. There were two recipes in the article, and I noted both down, but tried this one out since I had some silken tofu which hard been sitting around at home.

Although the ingredients are pretty basic, it tasted good, and was very filling, and was extremely quick to make! I'd say the recipe is good for 2 people for a main course, or 4 people if you want it as a starter.



Not at all photogenic, but tastes great!

Ingredients
3 tomatoes, sliced and the skin removed
2 eggs, beaten
1-2 sheets of nori seaweed, shredded
200g of firm silken tofu, diced into 3cm cubes
2 spring onions, sliced
A handful of spinach
1 tbsp sesame oil
1 tbsp soy sauce
1 pinch of white pepper
1 tbsp of cornflour/potato flour mixed with 2 tbsps of cold water

Method
1. Put the stock in a pan and bring to the boil. Turn down to a moderate heat, and the tomatoes to the stock.
2. Pour in the beaten eggs and stir gently. Briefly leave the soup to allow the eggs to partially set, and add the soy sauce, sesame oil, pepper and flour mixture.
3. Add the nori and tofu, and continue to heat for one minute.
4. Add the spinach and spring onions, and heat until these are just cooked, then serve!