Tomato Egg Flower Soup - cooking recipe

Ingredients

6 cups chicken broth
3/4 teaspoon salt
1/4 cup frozen peas, thawed
1 large tomatoes, diced
1 1/2 pieces tofu, cut into 1/2 inch cubes
1 tablespoon cornstarch
2 tablespoons water
2 eggs
1 teaspoon sesame oil
2 tablespoons chopped green onions
1/2 teaspoon pepper

Preparation

Bring chicken broth, salt, and peas to a boil in a large saucepan.
Add tomatoes and tofu and cook 5 minutes over medium heat.
Mix cornstarch with water and stir into the soup.
Beat eggs lightly in a small bowl.
Stir soup slowly with a spoon in one direction; with other hand, slowly pour beaten egg onto the surface of the soup, allowing it to form threads.
Quickly remove from heat.
Add sesame oil, green onion, and pepper before serving.