Korean tomato and egg soup

Warming, easy to make soup, perfect for rainy days.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Peel the tomatoes by putting them in hot water for 30 seconds, and finely chop the onion, garlic and chili pepper

Step 2

2. Preheat the pan, add a bit of olive oil, then onion, garlic and chili pepper, sweat them for a couple of minutes

Step 3

3. Add chopped tomatoes and cook for about 5 minutes

Step 4

4. Beat in a separate Bowl 3 Eggs, in another bowl mix well cornstarch/flower with water

Step 5

5. Add broth, soy sauce, fish sauce, cover and simmer for 5-8 minutes

Step 6

6. Add starch/flower mixture and stir well until soup becomes a bit thicker

Step 7

7. With a large spoon pour the beaten eggs into the soup

Step 8

8. Mix the soup gently, add a bit of sesame oil cut with the scissors nori sheet, parsley and green onion, serve whilst hot