2 Servings 15 min Cook
3 Cup, chopped or sliced Tomatoes
2 Medium Egg
1/2 Slices (1" dia) Ginger Root
1 Tbsp Olive Oil
1 Dash Pepper
3 Cup Vegetable Broth
1 Tbsp Soy Sauce
Cut tomatoes into wedges, if not already chopped.
Heat oil in a pan over medium heat.
Add tomatoes and cook for a few minutes until tomatoes are simmering.
Add the ginger, broth and soy sauce and bring to a boil.
While mixture is boiling, crack the egg carefully into a bowl, then whisk the eggs until broken up.
Slowly stream the egg into the pot with one hand while stirring the soup with the other.
Add pepper into the pan and simmer until tomatoes are broken down and eggs are cooked.