Seaweed Tomato Egg Flower Soup

Super hearty and great to serve alongside main dishes!

Seaweed Tomato Egg Flower Soup

Ingredients:

• 1 pound medium-sized ripe tomatoes, cut into thin wedges

• 1 cup dried seaweed, soaked in cold water

• 1 clove garlic, finely chopped

• 2 eggs, beaten

• 4 cups water

• salt to taste

Method:

1. Combine tomatoes, seaweed, garlic, and water in a pot

2. Bring it to a boil over medium high heat.

3. Turn the heat to medium low and keep boiling for 20 minutes

4. Turn the heat off and add the beaten eggs immediately and mix well

5. Add salt. Serve hot

NOTE: Do not use the seaweed sheets for sushi. Use the seaweed for soup which can be easily found in Asian groceries stores.