Seaweed Tomato Egg Drop Soup

In the cold winter, warm soup is indispensable. Here is a recipe for seaweed, tomato and egg soup:

Seaweed tomato egg soup ingredients:

Tomatoes, seaweed, and eggs.

Seaweed tomato egg soup ingredients:

Chopped green onion, light soy sauce, salt, MSG, sesame oil, coriander.

Seaweed tomato egg soup recipe:

1. Wash the tomatoes, peel them, and cut them into small pieces. Tear the seaweed into small pieces. Beat the eggs.

2. Heat oil in a wok, add chopped green onion and stir-fry until fragrant. Then add tomato cubes, stir-fry, add light soy sauce and salt, stir well, and pour in three bowls of water (as many bowls of water as there are people).

3. Bring to a boil over high heat, cook for one or two minutes, add salt according to your taste, add seaweed, keep the heat high, and pour in the egg liquid.

4. After pouring in the egg liquid, turn off the heat as soon as it boils, add a little MSG, sesame oil, and chopped coriander, stir well and serve.

Tips:

1. This is a quick soup that children love very much. It is very suitable for children as breakfast. It is a good choice to pair it with rice, fried dough sticks, or sesame cakes.

2. If seaweed is cooked for a long time, it will lose its freshness. Egg liquid will cook when exposed to heat, so these two ingredients should be added after the soup is seasoned and before serving.

3. You can also add some shredded meat when stir-frying to make it more nutritious.