Tomato Egg Soup
Ingredients
Main ingredients
- Minced Garlic 30 teaspoon
- Sliced Green Onion 20 g
- Fresh Egg 4 piece
- Baby Napa Cabbage 1 batch (10 leaves)
- Beef Brisket 300 g
- Tomato Puree 100 g
- Cherry Tomato 20 piece
Seasonings/Sauce
- Chef's Chicken Stock 8 g
- Korean Red Pepper Powder 20 g
- Water 300 ml
- Low-Calorie Tomato Ketchup 17 g
- Tuna Fish Sauce 30 g
- Low-Sugar Oyster Sauce 36 g
- Olive Oil 10 spoon
Nutrition summary
Carbohydrates
99.59 g
28%
Protein
112.92 g
32%
Fat
64.22 g
40%
Cooking steps
-
1
Wash the tomatoes thoroughly and dice them into cubes.
-
2
Beat the eggs and set aside.
-
3
Add cooking oil to a pan and sauté the tomatoes.
-
4
Once the tomatoes are soft, pour in water.
-
5
When the water boils, slowly pour in the beaten eggs while stirring.
-
6
Season with salt and pepper.
-
7
Turn off the heat and serve in a bowl.
