Tomato, corn and egg soup
The big red tomatoes in the supermarket were so fresh today that I couldn't help but buy four of them. The weather was too hot, so I killed two of them in one go. Let's make some soup for the remaining two!
Recipe Recommendations
- sour and salty
- cook
- ten minutes
- simple
Steps for Tomato, corn and egg soup
1
Cut the tomatoes into grains and take the corn into grains.
2
Put a little oil in the pan and stir-fry the tomatoes and corn.
3
Pour in appropriate water and add 1 teaspoon of salt.
4
Cover the lid and bring to a boil, then add an egg and stir with a spatula.
5
Sprinkle with a little black pepper and soy sauce before taking out of the pan.