Recipe: Oishi Summer Soup ~~ Tomato Egg Drop Soup For Vegan's Friend

Summer Soup ~~ Tomato Egg Drop Soup. Tomato gazpacho may first come to mind when talk of cold summer soups comes up, but chilled soups for warm summer evenings can be so much more. Having soup in the summer is unthinkable to many. But if you let me take you back to the many hot Summers in Shanghai can be hot and humid.

Still, chilled options such as Gazpacho and pea soup are so easy to make! This spring soup = eating more soup. These light soups make for a perfect summer lunch. You can Cook Summer Soup ~~ Tomato Egg Drop Soup using 8 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Summer Soup ~~ Tomato Egg Drop Soup

1. It's 4 of tomatoes cut into small chunks.
2. What You needis 4 of Eggs beaten.
3. Lets Go Prepare 2 table spoon of olive oil.
4. Lets Go Prepare To taste of salt.
5. It's To taste of chicken powder.
6. Lets Go Prepare To taste of pepper.
7. Lets Go Prepare 1 tea spoon of cornstarch (mixed wt water).
8. What You needis 4-5 cups of water (i use small soup bowl).

Our selection includes vegan and gluten-free options such as gazpacho, pho, ramen and vegetable soup. Minestrone soup featuring fresh summer garden vegetables! With zucchini, tomatoes, green beans, celery, bell pepper, chicken stock, white beans, and pasta. TESTED & PERFECTED RECIPE - This summer vegetable soup is healthy yet totally satisfying What you'll need to make Summer Vegetable Soup with pesto.

Summer Soup ~~ Tomato Egg Drop Soup step by step

1. Heat up olive oil in the pot and pour in chunks tomato and fry untill soft.
2. Pour in water and bring it to a boiling and add salt, chicken powder, pepper, stir and mix well then taste it,.
3. Stir the cornstarct water again and pour it in the boiling tomato. Simmer to boil again.
4. And then slowly pour the whisked egg in and stir around using spoon or chopstick..
5. Turn off the heat when the soup comes to boil again and serve immediately in a soup bowl,Happy cooking :).

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