Articles: Recipe

In the kitchen with Mitchell

This inexpensive and easy to make soup is really good in the colder months.

I made it recently or my Dom-Man Sir L, who enjoyed it immensely.

Ingredients you will need:

• One Spring Onion – chopped
• 250g firm ripe tomatoes – peeled and diced
• Two eggs – beaten
• One Tablespoon Peanut Oil
• One Litre Stock – I use Massel Chicken style Stock
• One Tablespoon Light Soy Sauce – I use Pearl River Bridge
• One Tablespoon Cornflour

Heat the oil over a high heat until very hot (I use my clay pot, but you can use a Wok, or even a saucepan), add the spring onions and stir-fry for a few seconds to add flavour to the oil.

Pour in the stock then bring to the boil.

Add the tomatoes and return to the boil.

Add the soy sauce and slowly pour in the eggs, stirring as you pour.

Return to the boil.

Combine the corn flour with enough water to make a paste.

Add to the soup and simmer until it thickens – Serve and enjoy.