Egg Flower Soup - cooking recipe

Ingredients

14 ounces plum tomatoes, 1 can
1 tablespoon light soy sauce
1 pint chicken stock
1 egg, lightly beaten
2 spring onions, chopped finely

Preparation

Drain and chop tomatoes and reserve juice.
Bring soy sauce, tomato juice and stock to the boil.
Add tomatoes and half the spring onions and cook for 2 minutes.
Dribble beaten eggs in gradually.
Serve immediately, sprinkled with remaining spring onions.