Nagaimo tomato soup
The key to this soup is to not boil the yam for too long, so that it retains its texture. The crunchiness and the acidity of the tomatoes make for an addictive soup
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 Chinese yam and dice it. Dice the tomato as well
2
Heat the basic beef tendon soup in a pot, add the tomatoes and simmer for a few minutes
3
Once the sweetness of the tomatoes has come out, add the yam and season with salt and pepper
4
Pour in the beaten eggs and cook until lightly cooked
5
Garnish with green onions and it's done
Ingredients for 1 person
-
- Nagaimo
- 100g
-
- tomato
- 100g
-
- Uses strained beef tendon
- 200cc
-
- salt
- Small amount
-
- Pick it
- Small amount
-
- Beat egg
- 2 tbsp
-
- Small cut for assatsuki
- Small amount
[PR]
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