Recipe courtesy of Ching-He Huang
Save Recipe Print
Total:
15 min
Prep:
10 min
Cook:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Heat the vegetable stock and 2 cups water in a wok or pot and let simmer for a minute. Add the mushrooms and tomatoes and cook for 2 minutes.

Slowly pour in the beaten eggs and stir gently to create a web-like pattern. Season the soup with the light soy, salt and ground white pepper. Simmer for another minute, and add the cornstarch and water mixture. Cook the soup until the soup has thickened slightly, another minute. Finish the soup by adding the toasted sesame oil and garnishing with sliced scallions. Serve immediately.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Turkey Soup with Egg Noodles and Vegetables

Recipe courtesy of Robin Miller

Egg Rolls

Recipe courtesy of Food Network

Eggs Over Easy

Recipe courtesy of Alton Brown

Hot and Sour Soup

Recipe courtesy of Tyler Florence

White Bean-Chard Soup

Recipe courtesy of Food Network Kitchen

"Super-Tuscan" White Bean Soup

Recipe courtesy of Michael Chiarello

Browse Reviews By Keyword