Score a cross in the bottom of each tomato and pour over boiling water to cover. Leave until the skin peels away easily. Reomve the skins and cut into quarters.
Stir fry the garlic and spring onions until soft and aromatic. Add the tomatoes and fry for about 30 seconds. Add the stock and bring to the boil. Reduce the heat and simmer for about 5 minutes.
Add the rice wine, soy sauce and tomato ketchup adding more or less according to taste if necessary.
Beat the eggs and stir the soup until it is gently swirling. Pour in the eggs in a small stream to create small filaments.
optional: mix the cornflour with water and add to the soup. Simmer until thickened
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