Tomato Beef Egg Flower Soup

by HappyMan (follow)
Cherish all we have, simplify all in our life, enjoy every moment.
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It is very simple to make such light, healthy and yummy egg flower/drop soup. It is best served with cooked marcaroni or pasta to create a lovely pasta soup that kids also like.

Preparation Time: 5 minutes
Cooking Time: 5 minutes
Makes: 3-4 servings

100-150g tomatoes, diced
1/4 cup peas (fresh or defrosted)
6-10 thin beef slices/50g beef mince
1-2 eggs
1 beef cube stock
3 cups water
some pepper ground to serve
some table salt to serve


Pour in 3 cups water and a beef stock cube to a deep pan over medium-high heat, bring to boil.

Add in peas and tomato dices (remove tomato seeds and skin in advance if you like), boil for 2-3 minutes.

Add in thin beef slices/beef mince, cook for 1-2 minutes until mixture boils again.

Turn off heat, pour in 1-2 eggs (already beaten or not), give a quick but gentle stir with chopsticks or a fork immediately.

Sprinkle with some table salt and pepper ground.

Serve hot as soup, or ladle the soup on cooked marcaroni/pasta and serve as pasta soup.

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