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Stephtaylor
Richly filled chinese tomato soup
Tomato soup with ginger syrup, noodles, oxheart cabbage and spring onions.
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Ingredients
Directions
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Put the base for tomato soup with the water in a large soup pot. Bring to a boil over a high heat.
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Turn down the heat, add the sugar snaps and the ginger syrup and simmer for 3 minutes on low heat.
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Add the noodles and cook for 2 minutes. Add the cabbage for the last minute. Stir frequently.
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Meanwhile, beat the eggs and season with salt and pepper.
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Heat the oil in a frying pan, pour in the egg mixture and stir. Put the lid on the pan and let the omelette cook for 5 minutes on low heat.
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Remove the omelet from the pan, roll up and cut into thin strips. Cut the spring onion into rings.
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Divide the noodles from the soup into bowls and pour the soup over them. Divide the omelet, spring onion and bean sprouts over it.
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Nutrition
355Calories
Sodium0% DV1.440mg
Fat12% DV8g
Protein36% DV18g
Carbs17% DV50g
Fiber20% DV5g
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