Your Taste On This Page.

Tomato Egg Flower Soup

      This is a beautiful soup—it has a wonderfully delicate light flavour, subtly spiced with white                pepper. White pepper has more of a peppery bite than black pepper, so should be used sparingly.

S.No	Ingredients	Quantity
1	Long Grain Rice (Soaked)	500 g
2	Groundnut Oil	30 Ml
3	Ginger (shredded)	40 g
4	Capsicum (Shredded)	80 g
5	Salt	1 Tsp
6	White Pepper	1 Tsp
7	Spring Onion (chopped)	2 No

Method:-      

ü  Boil the stock and ginger in a large saucepan for 2 to 3 minutes.

ü  Add the diced tomatoes, soy sauce, white pepper, and a generous pinch of sea salt and simmer it.

ü  Bring it all to a boil and turn off the heat.

ü  Slowly pour the beaten egg white into the soup, pouring it in a steady stream, while stirring the soup.

ü  Rest for 1 minutes.

ü  Serve the soup in small bowls.

ü  Pour in the sesame oil to flavor.

ü  Garnish with the spring onion and coriander sprig.

BEING CREATIVE CHEF!!