Tomato And Eggflower Soup

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Tomato And Eggflower Soup... TomatoEggFlowerSoup.jpg (11245 bytes)

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Bites Of Asia
(Yield: 5 Servings)

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Ingredients:
4 Large Tomatoes (cut each into 8 wedges)
5 cups Chicken broth
5 Large Eggs (beaten)
1 tbsp Fish Sauce (Nuoc Mam)
1 tsp sugar
2 tbsps Veg. oil
2 clove Garlic (minced)
1 small Onion (sliced)
1 Green onion (chopped)
dash of pepper

Preparation:
1. In a saucepan, bring oil to hot. Add onion and garlic, sauté until fragrant. Add the tomatoes and cook for 5-6 minutes. Stir in the chicken broth, cover, and bring to boil over high heat.

2. While soup is boiling, carefully stir in the beaten egg. Add fish sauce and sugar, and continue to cook for 2 minutes.

3. Reduce heat. Add onion and transfer to bowl. Serve hot with a dash of pepper.