Tomato and Seaweed Soup

Ching He-Huang combines South East Asian flavours in this light and refreshing clear soup
By Ching-He Huang
Tomato and Seaweed Soup
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 500 ml vegetable stock
  • 3 tomatoes, blanched, skins removed, finely chopped
  • 2 eggs, lightly whisked
  • dashes of soy sauce
  • dashes of sesame oil
  • pinches ground black pepper
  • 1 tbsp cornflour
  • nori seaweed, broken into small pieces
  • 1 spring onion, chopped
  • pine kernels, to garnish


1. Pour the vegetable stock into a large saucepan and bring to the boil.

2. Whisk in the eggs and add to the soup - they'll separate out into shreds. Add the soy sauce, sesame oil and pepper.

3. Combine the cornflour with 1 tablespoon of water and add to the soup. Bring the soup to a simmer and stir until thickened. Add the nori and simmer for a minute.

4. Scatter over the spring onion and sprinkle with pine nuts before serving.

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