Egg drop soup recipe with tomato and seaweed

This egg drop soup recipe produces a simple and humble home-cooked soup.

Humble and simple, but full of nutrition.

Dried seaweed is a popular ingredient in chinese soups. It contains iodine and potassium. It re-hydrates and expand, so a little goes a long way. It may not look like much but is quite tasty and nutritious.

It is different from the Japanese wakame, nori and konbu. It is called zi cai in mandarin which translates literally as purple vegetable.

Ingredients
1 tomato
1/2 sheet dried seaweed
1 egg
1 tbsp chopped spring onion
350ml soup stock
Salt and pepper
Sesame seed oil

Directions

1. Remove tomato skin by scoring the skin and blanching in hot water
2. Let it cool a little before cutting into thin slices
3. Tear the seaweed into smaller pieces
4. Beat the egg
5. Bring the soup stock to a boil, add the tomato and seaweed. Cook till the tomato is soft
6. Add the salt and pepper
7. Do the egg drop and remove soup quickly from heat
8. Pour into serving bowl
9. Garnish with chopped spring onion and sesame seed oil

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Recipe source: <a href="http://www.homemade-chinese-soups.com/egg-drop-soup-recipe-04.html">Egg drop soup with tomato and seaweed</a>