Sweet and sour chinese tomato soup

Name: sweet and sour chinese tomato soup
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon sunflower oil; 1 onion; 2 clove garlic; 1 tin can tomato paste; 1 teaspoon ginger powder (djahé); 1 liter chicken bouillon; 3 tablespoon Apple sauce; 1 look tomato cubes; 2 tablespoon sugar; 3 egg; 2 tablespoon cornstarch; 1 hand bean sprouts; 2 spring / forest onion

Ingredients

2 tablespoon sunflower oil
1 onion
2 clove garlic
1 tin can tomato paste
1 teaspoon ginger powder (djahé)
1 liter chicken bouillon
3 tablespoon Apple sauce

1 look tomato cubes
2 tablespoon sugar
3 egg
2 tablespoon cornstarch
1 hand bean sprouts
2 spring / forest onion

Directions

Heat 1 tablespoon of oil in a soup pot and fry the onion, garlic, tomato paste, ginger and 1 tablespoon of water for about 3 minutes.
Add the stock, applesauce, tomato cubes and sugar and simmer for about 15 minutes at a low setting.
Heat 1 tablespoon of oil in a frying pan, pour in the eggs and fry a thin omelette. Cut the omelette into strips.
Mix the cornstarch in a bowl with 2 tablespoons of water and add this mixture to the soup while stirring.
Take the soup from the heat source when it is light-bound. Season with salt and pepper.
Serve with the omelette, bean sprouts and spring onions.