Chinese Egg Flower Soup

Spring onions are an essential ingredient in many Chinese recipes. This simple, nourishing soup is prepared in a few minutes. The beaten egg will set in strands when drizzled into the boiling soup.

Ingredients

1 clove	Garlic, crushed
2	Tomatoes, peeled and quartered
1	Onion, medium, sliced
6 cups	Chicken stock (Main)
1 Tbsp	Rice bran oil
1 to taste	Salt & freshly ground pepper
1	Egg, large, lightly beaten
3	Spring onions, chopped

Directions

1. Stir-fry the tomatoes, onion and garlic in oil in a saucepan over medium heat for 5 minutes.
2. Add the stock and seasonings and simmer until the onion is soft.
3. Slowly pour the beaten egg into the gently simmering soup, stirring constantly.
4. Serve immediately garnished with the spring onions.