Tomato soup with scallion and egg strips

Ingredients for Tomato soup with scallion and egg strips

Instructions for Tomato soup with scallion and egg strips

To prepare the Tomato soup with scallion and egg strips recipe, please follow these instructions:

The egg whisked with salt. The oil is heated in a teflon pan. The egg mass is distributed in a thin layer on the Pan and FRY until it is almost set, but without taking colour. The invert and FRY finished. Egg mixture rolled into a roulade-and made for cooling.

Tomatoes are given a quick rehash in boiling water. The skin is removed and the tomatoes cut in thin both. Spring onion cut into thin slices (3 mm).

The oil is heated in a pan. Scallion and Ginger sauté for approximately 10 seconds without taking colour. Broth, soy sauce and tomatoes added. The soup provided a quick rehash.

Taste, if desired. with pepper. Egg rouladen cut into thin slices (3 mm). The strips are distributed in a serving bowl and pour the soup over. Serve immediately.