Long tomato soup
The key to keeping the texture of the long meat without boiling too much. This soup is addictive with its crunchy texture and sourness of the tomatoes.
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Peel the skin of the long meat and cut into dice. Dice the tomatoes as well.
2
Heat the basic beef tendon soup in a pot, add the tomatoes and simmer for a few minutes.
3
Once the tomatoes are sweet, add some long mochi. Season with salt and pepper.
4
Spin the beaten eggs and cook them softly.
5
Serve the assatsuki and it's finished.
Ingredients for 1 person
-
- It's long too
- 100g
-
- tomato
- 100g
-
- Basic beef tendon soup made from strained soup
- 200cc
-
- salt
- Small amount
-
- Pick it
- Small amount
-
- Beat egg
- 2 tbsp
-
- Small cut for assatsuki
- Small amount
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