It is ideal for afternoon snacks.
You are very hungry. But the time at hand is less. Or thinking of ordering food from outside as you can't stand hunger. Egg tomato soup will ease your difficulties in this situation. It will be ready in just 20 minutes. And on a rainy afternoon in the pouring rain will not feel bad to eat!
What do you need?
Large tomato (3 tbsp), vinegar (2 tbsp), onion powder (1 tbsp), black pepper powder (1/4 tsp), oil (1 tbsp), egg white (3 tbsp), chicken stock (5 tbsp), Sugar (1/2 teaspoon), salt (quantitatively), soy sauce (1 tbsp), coriander powder (1 handful)
How to make
Put tomatoes in boiling water. Peel a squash, grate it and squeeze the juice. Then cut the tomatoes into pieces.
Now heat the oil in a pot. Fry onion in oil. When the onion turns light golden, add boiled tomatoes, chicken stock, soy sauce, vinegar, black pepper powder and adequate amount of salt and sugar. After boiling, cook on low heat for 10 minutes.
Beat the egg whites well. Then slowly pour the egg whites over the soup and stir the soup. Take it down after another five minutes. Sprinkle with butter and serve.